Roasted chickpeas give this power salad a fun crunch with every bite. Quinoa, kale, strawberries, and feta cheese add up to a delicious and healthy dinner. Make a larger batch and serve it as a side at your next BBQ or picnic.
It’s mid-June in Connecticut and that can only mean one thing – strawberry season! There is nothing like a sweet, juicy strawberry for a summer treat! My family just completed our first pick-your-own trip of the season. Noah enjoyed eating as many as his little fingers could find! Now with a fridge stocked full of strawberries, there is only one question: what to do with them? I’ll definitely be making this homemade strawberry jam! It’s sweet and will easily replace any store brand you’ve bought before.
Besides adding strawberries to my oatmeal and yogurt, I like incorporating them into my meals, like this kale salad with strawberries and edamame or with this quinoa bowl.
Quinoa bowls have become one of my favorite items to make. Why? Because they are so simple, a great way to use up any leftovers in the fridge, and you can be as creative as you’d like! Click here to read about my simple sirloin steak quinoa bowl or a sweet potato and spinach buddha bowl.
What you’ll love about this quinoa bowl is the crunch in every bite from the roasted chickpeas. You can attempt to make your own, but I’ve heard from other people they never come out as crunchy. I used sea salt chickpeas from Biena. This also make an amazing little snack!
- ½ cup uncooked quinoa
- 1 cup kale, chopped
- ¼ cup roasted chickpeas
- ⅓ cup feta cheese
- handful strawberries, washed and sliced
- Trader Joe's Champagne Pear Vinaigrette or your choice of dressing
- Cook quinoa according to package directions.
- Once cooked, add kale and stir. The heat from the quinoa will wilt the kale slightly.
- Transer quinoa and kale to a serving bowl.
- Add roasted chickpeas, feta cheese, and strawberries. Stir.
- Top with salad dressing.
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