Quinoa, Kale & Corn Salad with Cherry Tomatoes is full of nutrients and all food that is good for you! [Vegan]

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2 cups cooked quinoa
  • 2 cups kale (finely chopped)
  • ½ cup sweet corn
  • 8-10 cherry tomatoes (halved)
  • ½ red onion (sliced)
  • 3-4 basil leaves (chopped)
  • 10-12 pecans (toasted)

Dressing

  • 1 tablespoon olive oil
  • 1/2 teaspoon coriander chutney [homemade or store bought]
  • ¼ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • 1 garlic clove (minced)
  • 1-2 teaspoons maple syrup [adjust to taste]
  • 1 lemon juice
  • salt (to taste)
  • ground pepper (to taste)

Method

  1. Toast the pecans in the oven or on stove top till lightly fragrant. Set aside.
  2. Mix all the ingredients for salad in a big bowl [except pecans]
  3. Take a mason jar and all the ingredients listed under "dressing" in it. Close and shake the jar vigorously til everything is well combined.
  4. Pour the dressing over the salad. Toss to combined.
  5. Top with toasted pecans and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.