This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.
Ingredients
Salad:
- 1 cup quinoa, uncooked
- 6 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, cut into quarter moons
- 1 cup chickpeas, cooked
Dressing:
- ½ cup Hellmann’s® Vegan Carefully Crafted Dressing & Sandwich Spread
- ½ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 cup parsley
- 1 cup spinach
- 1 garlic clove
Directions
- Cook quinoa over the stovetop in a medium saucepan in two cups of water and set aside.
- Add chopped kale to a large serving bowl and toss with cherry tomatoes, cucumbers, chickpeas and cooked quinoa.
- Add dressing ingredients to a food processor and process until combined.
- Pour dressing over salad and toss with two serving spoons.
- Serve immediately.
Serves 3.
Click here to see more recipes from Unilever’s Agents of Change gallery.
Mia Syn, MS, RDN, is an on-air nutrition and lifestyle expert in Charleston, South Carolina, and known for her #GoodFoodFriday segments and healthy lifestyle tips. Read Mia’s blog, Nutrition by Mia, and follow her on Facebook, Twitter, Instagram, Pinterest and YouTube.