Cinnamon Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This hearty bowl is the kind of salad that actually keeps you full, built around fluffy quinoa, crispy roasted chickpeas, and massaged kale that turns silky and tender rather than tough and bitter. The golden turmeric-lemon dressing ties everything together with a bright, earthy kick, while sliced avocado, shredded red cabbage, and toasted pumpkin seeds add layers of color and crunch. Cinnamon shows up in a surprising number of spice blends, salad dressings, and even roasted chickpea seasonings, so it's genuinely satisfying to have a recipe this flavorful that simply doesn't need it. The seasoning here leans on cumin, smoked paprika, turmeric, and ginger — bold, warming spices that deliver serious depth without any of the usual suspects. Massaging the kale with olive oil and salt is the small step that makes the biggest difference, breaking down the fibrous leaves so they absorb the dressing beautifully instead of fighting it. Everything comes together in one big bowl that's as good for a weeknight dinner as it is for meal-prepped lunches throughout the week.
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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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