Tree Nut Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This hearty salad is the kind of bowl that genuinely earns the word "power" — massaged kale, fluffy quinoa, crispy roasted chickpeas, creamy avocado, and crunchy pepitas all come together in one seriously satisfying meal. The turmeric lemon dressing ties everything together with a bright, earthy kick from fresh lemon juice, honey, ginger, and garlic, and it comes together in under a minute with a whisk. Massaging the kale with olive oil and salt is the move that transforms it from tough and bitter to silky and deeply flavorful — don't skip it. Roasting the chickpeas until golden and crisp at the edges adds a snackable crunch that makes every bite more interesting than the last. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to swap anything out or second-guess a label — just cook and enjoy. Pumpkin seeds bring that satisfying nuttiness and texture without any of the cross-contact concerns that can come with almonds, cashews, or walnuts hiding in store-bought grain bowls. It's the kind of recipe you'll want to meal prep on a Sunday and eat all week long.
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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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