Quinoa Caprese Salad {Vegan}

This is such a vibrant and beautiful salad, yet it tastes amazing.  I love quinoa in salads- the fluffy, protein rich grain pairs perfectly with your favorite greens.  I like how the nutty flavor red quinoa pairs with dark leafy greens like baby kale or arugula.  Quinoa is super nutrient rich and healthy.  This is truly a salad that you can feel great about putting in your body.

Complete with luscious sundried tomatoes, easy vegan feta, and a simple, sweet, two ingredient light dressing, this salad is my favorite.  It's my ultimate feel-good, healthy, vitality, shine-from-the-inside lunch.

Quinoa Caprese Kale Salad Nutrition

see nutrition link for substitutions and variations

Quinoa Caprese Kale Salad

Serves 1

2 cups baby kale

3 tbsp cooked red quinoa (see below)

1-2 tbsp chopped sundried tomatoes

1 leaf basil, shredded

1-2 tbsp crumbled vegan feta (see below)

2 tbsp sweet white miso dressing (see below)

      Voluminous Red Quinoa

      Makes about 1 cup, cooked (you will have leftovers)

     1/4 cup red quinoa, uncooked
     1 cup water

     Add water and quinoa to a pot and bring to a boil.  Reduce heat to low/medium and simmer 30        minutes until it soaks up all the water.  Don't lift the lid while it cooks!  Fluff when done.

     Vegan Feta

     Makes 1 cup (you will have leftovers)

     1 cup extra firm tofu cubes
     1/2 cup water
     1/2 cup apple cider vinegar
     1/4 cup lemon juice
     1 tbsp oregano
     1/4 tsp salt

     Press tofu as much as you can to get it as dry as possible.  Mix marinade ingredients and pour over tofu to let it soak.  Cover and refrigerate it for 2 hours at least.  It will taste better the longer you soak it!

     Simple and Sweet White Miso Dressing

     Makes approx 2 tbsp dressing

     2 tsp white miso paste
     2 tbsp water

     Mix the miso and water until combined.

Salad Assembly

1.   Toss the baby kale with 1 tbsp dressing, and toss the quinoa seperately with the remaining dressing.

2.   Toss in half the quinoa with the kale, and toss together the remaining quinoa, tomatoes, and basil.

3.  Sprinkle the remaining quinoa over the top of the salad.  Crumbled the vegan feta and sprinkle over the salad.