Rice Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This salad is the kind of bowl that actually keeps you full — vibrant, satisfying, and packed with textures that make every forkful interesting. Massaged kale forms the hearty base, softening just enough to soak up the bright turmeric-lemon dressing without going limp, while fluffy quinoa adds a nutty, protein-rich backbone that holds the whole thing together. Crispy oven-roasted chickpeas seasoned with cumin and smoked paprika bring a smoky crunch, and creamy avocado slices balance the citrusy zing of the dressing beautifully. Shredded red cabbage and raw pumpkin seeds round out the bowl with color and a satisfying bite. The dressing itself — built from fresh lemon juice, raw honey, turmeric, ginger, and garlic — is punchy and golden and genuinely worth making in a double batch to keep in the fridge. Since every component here is naturally grain-free except for the quinoa (which is technically a seed, not a grain), this is a smart, filling option for anyone navigating a rice-free lifestyle without wanting to sacrifice substance or flavor. It works just as well for meal prep as it does fresh off the counter.
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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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