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Kale Shaved Zucchini Quinoa Salad with Green Harissa Vinaigrette
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients
- For the salad:
- 3 cups cooked quinoa (about 3/4 c. dry)
- 5 c. chopped raw kale
- 2 medium zucchini, shaved into ribbons with a vegetable peeler or spiralized
- 1 c. peas, cooked
- 1/2 c. chopped flat leaf parsley
- For the vinaigrette:
- 2 cloves garlic, finely chopped
- 3 T. green harissa, I use the Mina brand, found at Whole Foods
- 3 T. rice wine vinegar
- juice of 1 lime
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1/3 c. olive oil
Instructions
-
Begin by making the vinaigrette. Add garlic, harissa, rice wine vinegar, line juice, salt, and pepper, to a small bowl and stir to combine. Slowly stream in the olive oil, whisking to combine. Set aside.
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In a large bowl, combine cooked & cooled quinoa, chopped kale, zucchini ribbons, peas, and parsley. Toss to combine. Add the vinaigrette and toss again until salad is coated in the dressing. Season with additional salt and pepper if desired.