The crunch of the kale, and tang of the cranberries pair great with the lemon pepper flavor in Hodgson Mill quinoa & brown rice side. This salad can be made ahead of time, toss salad with dressing just before serving.
Prep: 10 min Total Time: 25 min Yield: 4-6 servings
Cook quinoa & brown rice according to package directions. Let cool slightly. Mix chickpeas, peppers, kale, celery, carrots and cranberries in a large bowl. Add cooled quinoa and brown rice stir until evenly distributed. In a separate bowl, whisk together olive oil, lemon juice, salt and pepper; drizzle over and mix well. Season to taste and serve immediately or chilled. Keep refrigerated. Will last 2-3 days with dressing but veggies will become softer over time.
Variations: Consider adding 2-3 Tbsp green onions, or 2 Tbsp chopped parsley for a more savory dish. Try substituting any of your favorite veggies, chopped fine. Nuts and seeds are also great additions for crunch.