This Kale Quinoa Salad with Garlic Croutons makes a great vegetarian main side. Add some garbanzo beans for a delicious main course salad.
When I first started eating gluten free, I felt deprived. There were so many things on my “I can’t have that list”, that it was hard not to get a little down as I watched everyone else in the family enjoy a great sandwich or “Mom’s world famous” Mac n Cheese.
Now that I’ve been at this a while, I have realized that there are very few things I can’t make gluten free. I make pancakes a couple times a week for the boys, cookies and from time to time even whip up a loaf of bread.
I’ve had an idea for a kale salad I wanted to do in my head for a while. I just couldn’t get past the idea that I wanted some crunchy croutons for texture. Maybe you can buy gluten free croutons, but I’ve never seen them. Easy solution: Make them!
This is a no fuss process that involves little more than cutting up your bread and tossing it with oil, garlic and seasonings. The result is crunchy goodness that won’t leave you feeling like you are missing out on things.
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 2 gluten free baguettes (about 8 ounces - I used Udi’s)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1 bunch Kale
- 1 cup cooked quinoa
- 1/4 cup Parmesan cheese, grated or vegan parmesan
- 1 apple
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup dried cherries
- Preheat oven to 400 degrees
- In a blender, food processor or jar combine all dressing ingredients until well blended.
- Cut baguettes into cubes. Place in a large bowl and toss with garlic, oil, salt and pepper. Arrange in a single layer on a baking sheet and cook until crispy but not burnt, about 15 minutes. Allow to cool slightly.
- Meanwhile, wash kale and cut stems from leaves. Finely chop leaves and place in a bowl. Add 2 tablespoons of dressing and massage leaves. (Use gloves if you don’t want the garlic on your hands.) Allow to sit for 10 minutes.
- Add quinoa, Parmesan, apple, pumpkin seeds and cherries to kale. Add desired amount of dressing and toss.
Learn more about living gluten free! Visit http://udisglutenfree.com/
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.