Phytonutrient Al Fresco Salad

This colourful salad is packed full of nutrients and serves as a perfect side to a BBQ main dish or as a simple grab-and-go lunch!

For the salad, you will need:

• 1 cup cooked tri-colour quinoa

• 1 small (340ml) or 3/4 of a large tin (540ml) of chickpeas (drained and rinsed)

• 3 cups packed curly kale and/or spinach - washed and chopped

• 1 pint cherry tomatoes, halved

• 1/2 cup chopped green onion

• 1/2 cup finely shopped fresh parsely

• 1/4 cup sun-dried tomatoes (packed in oil)

• 1 Tbsp hemp hearts

• 1/4 cup roasted unsalted pumpkin seeds

• (*Optional dd-ins: julienned carrots, red or orange peppers)

For the dressing:

• 1/4 cup apple cider vinegar (or red-wine vinegar for a sweeter option)

• 2 teaspoons dijon mustard

• 1 garlic clove (large), minced

• 1/4 cup evoo

• 1 tsp. maple syrup

• Juice of half a lemon + some of the zest

• Sea salt and fresh ground black pepper

1. Make the salad: Cook the quinoa, set aside and let cool. Chop the washed and dried kale (and/or spinach if using) and place in a large salad bowl with the drained chickpeas. Add the cooled quinoa, chopped green onion, sun-dried tomatoes, quartered cherry tomatoes, and any additional add-ins, if using, such as julienned peppers.

2. Make the dressing: In a measuring cup combine the vinegar, dijon mustard, evoo, maple syrup, lemon juice, garlic, 1/4 tsp. sea salt and fresh ground black pepper.

3. Assemble the salad: Toss the salad contents in the dressing. Add the parsley, hemp hearts, pumpkin seeds and salt and pepper to taste. Toss again until well-combined.

   Let the salad sit (in the fridge roughly 1 hour) tossing periodically to combine the flavours.

The hardy-ness of the Kale allows the salad to keep-well in the fridge over a couple of days, making an easy pre-prepped meal or side.