Macadamia 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 a base of fluffy quinoa and massaged kale that turns silky and tender rather than tough or bitter. The roasted chickpeas bring a satisfying crunch and a warm hit of cumin and smoked paprika, while creamy avocado and shredded red cabbage add color and richness to every forkful. The real star is the turmeric lemon dressing — bright, slightly earthy, and laced with fresh garlic and ginger — which ties every component together in the best way. Many store-bought grain bowls and salad kits sneak in tree nuts for texture, so making this one from scratch means you stay in complete control of what goes into the bowl. Pumpkin seeds step in as the crunchy finishing touch, delivering that same satisfying bite without any nut-related worry. The massage technique on the kale is a small step that makes a genuinely big difference, so don't skip it. Whether you're meal-prepping for the week or pulling together a quick weeknight dinner, this bowl delivers serious flavor with wholesome, straightforward ingredients.
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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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