Ned’s Green Chickpea, Quinoa & Kale Salad


  • 1.5 Cups
    each of cooked red, black and golden quinoa
  • .5 Cups
    green chickpeas
  • .5 Cups
    steamed snow peas
  • .5 Cups
    steamed bell peppers
  • .75 Cups
  • .75 Cups
    alfalfa sprouts
  • .75
    broccoli, cauliflower or brocoflower, small florets
  • 1 Cup
    ½ inch diced medium to firm tofu
  • .12 Cups
    cup toasted cashews (or pecans, walnuts or almonds)


  1. For the Dressing

    1 cup canola oil (or olive oil)
    .5 cup lemon or lime juice
    .12 cup honey (or maple)
    2 tbsp yellow miso paste
    2 tbsp sambal paste or chili sauce

    Blend all the ingredients together in a bar blender or vita mix.

  2. To assemble the salad (can be done hot or cold) in a large sauté pan, Teflon pans are great for this.

    Start by sautéing the steamed veggies for 1 minute over medium heat.

  3. Add the quinoa, the tofu and ½ cup of the dressing.

  4. Toss and warm for another minute or two.

  5. Check for seasoning and serve family style or in small bowls.

  6. Garnish with cashews. Enjoy!