Kale & Quinoa Salad w/ Pink Pesto
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The colorful, homemade croutons that crown this gorgeous salad are so easy to make! You’ll likely snack on a handful before they ever hit the salad bowl, so this recipe makes plenty.
- Total Time: 40 mins
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 4 slices sourdough bread, cut into 1-inch/2.5cm pieces
- 1 (6.7 ounces/190g) Wicked Kitchen™ Pink Beetroot Pesto Sauce, divided
- 3/4 cup (135g) quinoa
- 1/2 teaspoon kosher salt, plus more to taste
- 1 bunch curly green kale, ribs removed, leaves roughly chopped
- 1/3 cup (50g) toasted green pumpkin seeds
- 4 large pepperoncini, drained, stemmed and thinly sliced
- 1/2 small red onion, thinly sliced (optional)
Instructions
- Preheat the oven to 400°F/200°C. In a large bowl, toss the bread pieces with 1/4 cup/65g of the pesto to evenly coat. Arrange the bread in a single layer on a parchment-paper-lined baking sheet and bake, tossing occasionally, until toasted and fragrant, 13 to 15 minutes. Set aside to let cool.
- Meanwhile, bring 1 1/2 cups/350ml water to boil in a medium pot. Add the quinoa and salt, reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender; about 15 minutes. Set aside off of the heat for 5 minutes. Uncover, fluff with a fork, and then spread out on a large plate to let cool.
- In a large bowl, toss the kale with the remaining pesto until evenly coated. Add the cooked quinoa, pumpkin seeds, pepperoncini, onion (if using), and salt to taste, and toss again to combine. Transfer to bowls and top with the croutons.