High-Protein Vegan Salad with Kale, Quinoa & Chia
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: Easy2
servings20
minutes30
minutesFresh, vibrant, and packed with flavour, this Quinoa, Cavolo Nero & Avocado Salad is a nourishing plant-based bowl that hits all the right notes. Earthy quinoa cooked with umami-rich miso and turmeric forms the hearty base, while sautéed cavolo nero adds a savoury depth. The crunch of red onion, the creaminess of ripe avocado, and the nutty pop of toasted chia seeds make every bite a satisfying texture adventure. Finished with a drizzle of olive oil and a touch of spice, it’s a warm salad that feels both comforting and energising — perfect for a light lunch or a wholesome dinner. Totally vegan, naturally gluten-free, and full of goodness!
Ingredients
120g quinoa, washed
350ml water
1 tsp miso paste
½ tsp turmeric powder
½ tsp chilli flakes
3 garlic cloves, minced
1 tbsp chia seeds
Sea salt flakes
Ground black pepper
1 tbsp extra virgin olive oil
200g cavolo nero (kale), washed
1 avocado, deseeded and cubed
1 red onion, peeled and sliced
Ground rock salt
Rapeseed oil (for frying)
Directions
- Cook the Quinoa: Bring the water to a boil in a saucepan. Add a pinch of sea salt flakes and the miso paste. Stir until the paste is dissolved. Add the washed quinoa and turmeric powder, stir well, then reduce the heat. Cover with a lid and simmer for about 20 minutes until the quinoa is tender and water is absorbed.
- Prepare the Cavolo Nero: In a frying pan, heat a little rapeseed oil over medium heat. Add the garlic and chilli flakes and sauté until fragrant. Add the cavolo nero and cook until soft. Season with ground rock salt and black pepper.
- Combine with Quinoa: Once the quinoa is cooked, season with ground rock salt, black pepper, and extra virgin olive oil. Add it to the pan with the cavolo nero, then stir in the sliced red onion. Mix everything well and remove from heat.
- Toast the Chia Seeds & Prep Avocado: In a dry pan, toast the chia seeds over medium heat until they pop and become crisp. Set aside. Cut the avocado into small cubes.
- Assemble the Salad: Transfer the warm quinoa and kale mixture into serving bowls. Top with avocado cubes and sprinkle toasted chia seeds on top.
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