BHA & BHT Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This vibrant, hearty salad is the kind of bowl that genuinely makes you feel good from the inside out — layered with massaged kale, fluffy quinoa, crispy roasted chickpeas, creamy avocado, and a golden turmeric lemon dressing that ties everything together beautifully. Every single ingredient here is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged foods and processed snacks. The dressing is whisked together from scratch using fresh lemon juice, raw honey, extra-virgin olive oil, and warm spices — no bottled shortcuts required. Massaging the kale with olive oil and salt is a small step that makes a huge difference, softening the leaves and mellowing any bitterness so the greens actually taste inviting rather than tough. The chickpeas go into a hot oven with cumin and smoked paprika until they're golden and crisp at the edges, adding satisfying crunch without any ingredient you can't pronounce. Pumpkin seeds and shredded red cabbage round out the textures, making every forkful interesting. It's the kind of clean, from-scratch cooking that's genuinely delicious — not just virtuous.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 large avocado, pitted and sliced
- ½ cup shredded red cabbage
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a plate to cool slightly.
- 2
While the quinoa cooks, pat the drained chickpeas very dry with paper towels. Spread them on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and toss with the cumin, smoked paprika, and 1/4 tsp salt until evenly coated. Roast until the chickpeas are golden and crisp at the edges, 20–25 minutes, shaking the pan once halfway through.
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