Spicy and Crispy Quinoa Power Salad
Ingredients
Dressing (Smoky Harissa Honey Vinaigrette):
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- Pinch of salt
- 1 tsp paprika
- 1/4 cup harissa paste
- 1 tsp chili powder
- 1/2 cup olive oil
- 1/4 cup water
Crispy Quinoa:
- 1 1/4 cups cooked quinoa cooled and fluffed
- 2 –3 tbsp olive oil
Veggie Mix:
- 1/2 cup roasted sweet corn
- 1/2 cup black beans
- 2 cups curly kale massaged
- 2 cups romaine lettuce chopped
- 1/4 cup thinly sliced red onions
- 1/2 cup cherry tomatoes halved
- 1 small Haas avocado sliced
- 1 tbsp finely chopped cilantro
Instructions
- Dressing (Smoky Harissa Honey Vinaigrette): Add all dressing ingredients to a jar and shake vigorously until smooth. Set aside.
- Crispy Quinoa: Preheat oven to 400°F (200°C). Spread cooked quinoa on a parchment-lined baking tray. Drizzle with olive oil.Bake for 20–25 minutes, tossing halfway, until golden and crispy.Let cool — it crisps more as it cools. Store extras for later salads!
- To Assemble: In a large bowl, combine kale, romaine, black beans, corn, tomatoes, red onion, and cilantro.Drizzle with the dressing and toss gently.Top with sliced avocado and crispy quinoa just before serving.
Video
Notes
- Make-ahead friendly: You can prep all components — including the dressing and crispy quinoa — up to 3 days in advance. Store them separately for best texture.
- Meal prep tip: Store dressing in a sealed jar and quinoa in an airtight container to maintain crispiness.
- Kale prep tip: Don’t skip massaging the kale! It softens the leaves and removes bitterness, making the salad more enjoyable.
- Spice adjustment: Harissa heat levels vary — taste before using and adjust the amount to suit your spice preference.
- Avocado freshness: Slice the avocado just before serving to keep it from browning.
- Vinaigrette hack: Double the dressing batch and use it throughout the week on wraps, grain bowls, or grilled veggies — it’s incredibly versatile!