Vegan Kale Caesar Salad with Crispy Quinoa
A super flavorful vegan kale caesar salad that is absolutely irresistible.
- 2 bundles kale
- 1 cup cooked quinoa
- 2 small cloves garlic, roughly chopped
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1/4 cup nutritional yeast
Turn oven on high broil and move a shelf to the top lavel.
Remove stems from the kale and tear into bite sized pieces. Wash the leaves thoroughly then dry using a salad spinner or paper towel.
Spread out the cooked quinoa out onto a baking sheet. Once oven is hot, broil the quinoa for 5-7 minutes. Set a timer and watch carefully after 4 minutes to prevent from burning but get it perfectly crisp. I had to rotate my pan to get all of the batch crispy. Remove from oven and let cool.
As quinoa cooks, start making the dressing. Using a mortar and pestle crush up the garlic until its a paste. Then add in the red wine vinegar, and oil. Stir to combine (you can also use a blender for this :)).
In a large salad bowl add in the kale and season with salt and pepper (about 1/2 teaspoon of salt and a few grinds of fresh pepper). Add in the dressing and use your hands to massage the dressing into the kale. Take your time, it may take a few minutes to get all of the kale well dressed (it should wilt the kale a bit).
Add the nutritional yeast and quinoa into the bowl of dressed kale and toss.