Quinoa, Navy Bean and Kale Salad

Quinoa, Navy Bean and Kale Salad

Quinoa, Navy Bean and Kale Salad

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 4
Enjoy the southwestern twist on this classic kale salad that will leave you feeling full and satisfied.



  • 1/2 cup quinoa
  • 1 1/2 cups water
  • 6 leaves kale cabbage
  • 10 pitted Deglett dates
  • 1/4 cup pumpkin seeds
  • 1/2 cup carrots
  • 1/2 red bell pepper
  • 3/4 cup canned navy beans


  • 3 tbsp olive oil
  • 1 tsp PRANA organic whole black ProactivChia seeds
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, grated
  • 1 pinch dried oregano
  • 1 pinch chipotle pepper
  • 1 pinch sea salt
  • freshly ground pepper, to taste
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the salad

  1. Place dry quinoa in a pot and cover with water. Bring water to a boil and then turn down heat and let cook until water evaporates and quinoa is light and fluffy.
  2. Put the quinoa in a large bowl, set aside to let cool.
  3. Finely chop the kale and deglett dates.
  4. Dice the carrot and red pepper.
  5. Add all ingredients to the bowl with the cooled quinoa, and toss well.
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