High Fructose Corn Syrup Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This vibrant bowl is the kind of salad that actually keeps you full — built on fluffy quinoa, massaged kale, and crispy oven-roasted chickpeas seasoned with cumin and smoked paprika. Creamy avocado, shredded red cabbage, and toasted pumpkin seeds round it out with color, crunch, and satisfying richness. The golden turmeric-lemon dressing ties everything together with a bright, earthy kick that tastes far more complex than the handful of pantry spices it takes to make. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels hunting for sneaky sweeteners — the only sweetener in the entire recipe is a small spoon of raw honey. That matters more than it sounds, because bottled dressings and packaged grain salads are some of the most common places corn syrup derivatives hide in plain sight. Making this from scratch puts you completely in control without sacrificing any of the flavor. It's the kind of weeknight power meal you'll want on repeat.
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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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