Kale Shaved Zucchini Quinoa Salad with Green Harissa Vinaigrette
Course
Salad
Cuisine
Healthy
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
AuthorMolly (Spices in My DNA)
Ingredients
For the salad:
3cupscooked quinoa (about 3/4 c. dry)
5c.chopped raw kale
2medium zucchini, shaved into ribbons with a vegetable peeler or spiralized
1c.peas, cooked
1/2c.chopped flat leaf parsley
For the vinaigrette:
2clovesgarlic, finely chopped
3T.green harissa, I use the Mina brand, found at Whole Foods
3T.rice wine vinegar
juice of 1 lime
1/4tsp.sea salt
1/4tsp.pepper
1/3c.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.
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.