Quinoa, Navy Bean and Kale Salad

Prep Time 20 minutes
Cook Time 0 minutes
Servings 4 people
Enjoy the southwestern twist on this classic kale salad that will leave you feeling full and satisfied.

How It's Made


  • 1/2 cup White Quinoa
  • 1 1/2 cups water
  • 6 leaves kale cabbage
  • 10 Deglett Dates
  • 1/4 cup European Pumpkin Seeds
  • 1/2 cup carrots
  • Half a red bell pepper
  • 3/4 cup canned navy beans


  1. Place dry quinoa in a pot and cover with water. Bring water to a boil and then turn down heat and let cook until water evaporates and quinoa is light and fluffy.
  2. Put the quinoa in a large bowl, set aside to let cool.
  3. Finely chop the kale and deglett dates.
  4. Dice the carrot and red pepper.
  5. Add all ingredients to the bowl with the cooled quinoa, and toss well.
Véronique St-Pierre
Recipe By

Véronique St-Pierre

As owner of the Rose Madeleine patisserie, Veronique specializes in vegan baking and desserts. She’s the author of a vegan baking cookbook to be released fall 2015, and an avid recipe blogger.