Side dishe for 3

Lemony Quinoa Kale Salad

Name: Lemony Quinoa Kale Salad
Total time: 30 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1/4 cup chopped sun-dried tomatoes; 1 1/2 cups cooked quinoa; 4 cups loosely packed chopped kale; 1/4 cup sunflower seeds; 1/4 cup goat cheese crumbles; 1 can (15 oz) chickpeas; 1 1/2 tbsp olive oil; 1/4 tsp each sea salt and black pepper; 2 cups day old sturdy bread; 1 tsp avocado oil; 1 healthy pinch each sea salt and black pepper; 2 1/2 tbsp lemon juice; 2 tbsp olive oil; 1 1/4 tbsp maple syrup; 1/2 tsp dijon mustard; 1 pinch each sea salt and black pepper

$12.53for 430 minServes 3

This salad combines quinoa, kale, chickpeas, crisp bread, seeds, and goat cheese with a lemon-maple dressing.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Artichoke hearts, 1.5 oz$0.18/oz typical	1.5 oz	$0.27Typical price
	Quinoa, 9 oz$0.20/oz typical	9 oz	$1.80Typical price
	Kale, 1$2.49 each typical	1	$2.49Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
	Feta, 1.25 oz$0.70/oz typical	1.25 oz	$0.88Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Sandwich bread, 0.25$2.49 each typical	0.25	$0.50Typical price
	Lemons and limes, 0.75$0.60 each typical	0.75	$0.50Typical price
Total for the servings shown		$9.40

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperHoney or maple syrupMustard, mayo, ketchup

Not included in the cost.

30 minstart to table
Easydifficulty
3servings as written
$$typical cost tier

Mediterranean Vegetarian Budget Side dishes Lunches Summer

Typical price

$3.13 per serving$12.53 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/4 cup chopped sun-dried tomatoes
1 1/2 cups cooked quinoa
4 cups loosely packed chopped kale
1/4 cup sunflower seeds
1/4 cup goat cheese crumbles
1 can (15 oz) chickpeas
1 1/2 tbsp olive oil
1/4 tsp each sea salt and black pepper
2 cups day old sturdy bread
1 tsp avocado oil
1 healthy pinch each sea salt and black pepper
2 1/2 tbsp lemon juice
2 tbsp olive oil
1 1/4 tbsp maple syrup
1/2 tsp dijon mustard
1 pinch each sea salt and black pepper

Steps

Heat the oven to 425 F and line a large baking sheet.
Toss the drained chickpeas with olive oil, sea salt, and pepper, then spread them on one side of the sheet.
Toss the bread cubes with avocado oil, sea salt, and pepper, then place them beside the chickpeas.
Bake the chickpeas and bread for 18 to 20 minutes, turning once.
Whisk the lemon juice, olive oil, maple syrup, Dijon mustard, sea salt, and pepper in a small bowl.
Massage the kale with half the dressing, then toss in the quinoa, sun-dried tomatoes, sunflower seeds, goat cheese, chickpeas, and bread.

Main ingredient on sale this week? See what to make with canned beans on sale.