This salad feeds a crowd! It is not only kind to your waist line but also to your wallet! You can also make this salad a day in advance.


For the dressing:

  • ¼ cup champagne vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave nectar
  • 2 tablespoons tamari
  • 1/3 cup olive oil

For the Salad:

  • 6 stalks/1 small bunch of kale, about 5 cups, wash, stems removed and chopped
  • 5-6 green onions, whites removed, and chopped
  • 1 handful, about 1 cup, chopped cilantro
  • 4 cups vegetable or chicken stock
  • 2 cups quinoa
  • 1 red bell pepper, diced
  • 1 14oz can chickpeas
  • 1 14oz can cannellini beans
  • 1 14oz can pinto or navy beans


  1. Combine all salad dressing ingredients in a small bowl or measuring up. In a large bowl combine kale, green onions and cilantro. Drizzle on dressing and allow the kale, cilantro and green onions to sit in the dressing. This process acts as a “tenderizer” for the kale.
  2. Meanwhile, make quinoa according to package directions, using stock in place of water. Once the quinoa is cool, add to the kale mixture along with red bell pepper and beans.
  3. Toss to combine and store in the refrigerator until ready to serve. Enjoy!