Raddichio-Wrapped Quinoa Kale Taco Salad W/ Spicy Avocado Dressing Recipe

Name: Raddichio-Wrapped Quinoa Kale Taco Salad W/ Spicy Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raddichio-wrapped Quinoa Kale Taco Salad; 1 head of radicchio; 1 cup red quinoa; 6 cups kale, de-stemmed and chopped; 2 cups chickpeas, rinsed and drained; 1 cup corn, raw or cooked; 1/4 cup raw pumpkin or sunflower seeds; 1/2 cup red onion, finely diced; 1/2 cup cilantro, finely chopped; Spicy Avocado Dressing; 1 avocado; 1 lemon, juiced; 1/2 cup water; 1 jalapeno, de-stemmed and seeded; 2 garlic cloves; 1/4 cup cilantro; 1/2 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

Raddichio-wrapped Quinoa Kale Taco Salad
1 head of radicchio
1 cup red quinoa
6 cups kale, de-stemmed and chopped
2 cups chickpeas, rinsed and drained
1 cup corn, raw or cooked
1/4 cup raw pumpkin or sunflower seeds
1/2 cup red onion, finely diced
1/2 cup cilantro, finely chopped
Spicy Avocado Dressing
1 avocado
1 lemon, juiced
1/2 cup water
1 jalapeno, de-stemmed and seeded
2 garlic cloves
1/4 cup cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

1
Cook quinoa according to package directions. When it's done, set it aside to cool.
2
Bring a large pot of water to a boil. Blanch the kale leaves in boiling water for 1 min, then remove from heat, drain and let cool.
3
To make the dressing, combine all ingredients in a food processor or blender, mixing until smooth. Taste and adjust seasoning as needed.
4
In a large bowl, combine quinoa, kale, chickpeas, corn, pumpkin or sunflower seeds, onion and fresh cilantro. Pour dressing on top, to taste, and toss until everything is well coated.
5
Peel a few leaves of radicchio to line your bowl or layer your plate with. Scoop about 1 1/2 cups of the salad into your bowl or onto your plate.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Raddichio-wrapped Quinoa Kale Taco Salad, 1 head of radicchio, 1 cup red quinoa, 6 cups kale, de-stemmed and chopped, and more.

Yes, Raddichio-Wrapped Quinoa Kale Taco Salad W/ Spicy Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raddichio-Wrapped Quinoa Kale Taco Salad W/ Spicy Avocado Dressing

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