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Southwest Kale & Quinoa Salad

We are so excited to share this recipe from Chef Amber Poupore from the Cacao Tree Cafe.  Our family can personally tell you it is a WINNER!


2 cups dry quinoa

3 3/4 cups water

1 cup fine diced red bell pepper

1/2 cup finely diced red onion

1/2 cup cherry tomatoes sliced in half


  1. Rinse quinoa thoroughly, then drain excess water
  2. Add quinoa and water to a pot, bring to a boil
  3. Then reduce heat and simmer covered on low for 35-45 minutes (Until the water is absorbed)
  4. Allow quinoa to cool

Next, it is time to rinse and de-stem 2 bunches of fresh kale.  Chop or tear kale into bite-size pieces.

  1. Hand massage kale with homemade ranch dressing
  2. Add peppers, onion, and quinoa
  3. Thoroughly mix together
  4. Garnish salad with cherry tomatoes

Of course, you will want to try out Amber’s homemade vegan ranch dressing too!

Amber’s Vegan Ranch Dressing


3 cups Vegenaise band mayonnaise (soy free)

3/4 cup water

1 tbsp. fresh lemon juice

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

1 tbsp. dried parsley

1 tbsp. dried chives


  1. Add all ingredients to a blender
  2. Pulse blend – do not over blend herbs, the dressing will turn green
  3. Use with Southwest Kale & Quinoa Salad or refrigerate for later use

For a special touch, I like to add some hemp hearts, totally optional.

Again a huge shout out to Chef Amber from the Cacao Tree Cafe! (Check them out on FB)

Stop in and have a meal at her restaurant 204 W 4th St, Royal Oak, MI 48067





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