Quinoa Salad with Kale and Chickpeas

Once again I'm totally late to a food trend... this time it's kale.  For years I've read the incredible health benefits of this high fiber, iron-rich, vitamin k and antioxidant filled leafy green, but to be honest, I've always been a little scared of it.  Kale just seemed sort of tough, and it was... well... it was really, really green.  Not that there's anything wrong with that, but I just didn't find it appealing.

Knowing the health benefits though, I began adding kale in very small doses to our smoothies and blended juices, and no one even knew it was there.  Then Liv came home from dance one night begging to try Kale Chips after her highly respected choreographer, Miss Abbie, sang the praises of its crunchy goodness.  We tried it, and low and behold when drizzled with a little truffle oil, roasted kale is awesome!!  But in a salad?  I  just couldn't get over the toughness.

However, a lack of spinach earlier this week had me turning to that bag of Tuscan Kale just waiting to be used.  Chopping it up really, really small, the kale found it's way into one of a lunch-time regular, my beloved quinoa and chickpeas.  Adding a squeeze of lemon and a splash of avocado oil to the mix I've found a new love.

So here I am discovering that kale really isn't all that bad just when many food blogs and websites are calling an end to the kale trend.  What do you think... is kale here to stay??

Quinoa Salad with Kale and Chickpeas
Protein-packed and fiber-filled, this salad is not only completely satisfying but tasty as all get out.  As it keeps well, this salad is fabulous for a picnic or packed lunch.  Mix the ingredients in measurements to suit your taste... this salad could just easily be a Kale Salad with Quinoa and Chickpeas as it could be the reverse!
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1 1/2 cups prepared quinoa
1 cup finely chopped kale
1 cup prepared chickpeas (drained and rinsed if canned)
juice of 1 lemon (more if desired)
1-2 Tbs oil (we prefer avocado or olive)
salt and pepper to taste

Place quinoa, kale and chickpeas into a medium bowl and stir to combine.  Squeeze the lime over the mixture then drizzle the oil.  Toss to combine.  Plate, then salt and pepper to taste.

Cover and chill any remaining salad.  Keeps very well for the next day... simply toss and refresh with an additional squeeze of lemon and a little drizzle of oil if desired.  Enjoy!