Family Chickpea Coconut Curry with Veggies

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Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.
Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Family Chickpea Coconut Curry with Vegetables is a creamy, crunchy, and filled with warm, soothing, yummy flavors.  You get the creamy, almost nutty roasted chickpeas, with the sweet and creamy coconut milk.  Then lots of crunch and texture from the sweet red bell pepper, zucchini, and onion.  Finally, I took a little inspiration from Thai Curry and added in aeromatic fresh basil, which brings a wonderful fresh finish.  It’s all served on top of fluffy rice that soaks up the delicious sauce.

I call it ‘Family’ Chickpea Coconut Curry because it’s a great option to introducing kids to new flavors.  For my kids, I find when new flavors are more subtle, not too spicy, they are more likely to try them and more likely to like them.  While this dish is full flavored, it’s not too in-your-face.

 

Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

This Chickpea Coconut Curry is packed with Vitamins & Nutrients, but few calories! 

If your looking to add more plant-based dishes to your family diet, but you’re concerned about getting enough protein, beans are a great way to go!  In this dish, that means Garbanzo beans or Chickpeas.  Not only does this Chickpea Coconut Curry recipe provide protein, you get fiber, vitamins, and other nutrients too!  

In this recipe, for only 325 calories per serving, you are getting 3g Fiber and 8g Protein!  Scroll down to see the Nutrition Facts.  Plus Chickpeas are great for so many health benefits that you can read more about here!

Family Chickpea Coconut Curry over rice in a bowl with fork holding a bite.  It has bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special here! You need a sheet pan to roast the chickpeas and a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD FOR YOUR CHICKPEA COCONUT CURRY

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this recipe, you can prep the ingredients ahead or make the entire dish ahead and reheat when you’re ready to eat! 

For the rice, you can make it ahead or the night of.  

To prepare the veggies and chickpeas ahead, start by draining and rinsing the chickpeas.  Chop red pepper into bite-size pieces. Cut the zucchini into 1.5 inch sticks.

Chickpeas, sliced red pepper, and sliced zucchini for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Dice the onion. Mince the garlic clove and mince the ginger. All of these can be stored in the fridge combined. You can measure out the other ingredients now too and store everything on a sheet pan together in the fridge.

Ingredients for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

 

COOK YOUR CHICKPEA COCONUT CURRY

Drain the Chickpeas (if you haven’t already), rinse, then pat dry. Place on sheet pan. Drizzle with a tsp of coconut oil or olive oil and sprinkle with salt and pepper. Toss the chickpeas to coat and then separate into a single layer. Roast them in the oven for 20 minutes.Chickpeas on pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Chickpeas on pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Preheat a large skillet on high. Add a tsp of Coconut Oil or Olive Oil and then add the red pepper and Zucchini. Cook for 5-6 minutes until they start to sear soften slightly. Then transfer to a plate.Red Peppers and Zucchini in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Red Peppers and Zucchini on plate for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

To the same pan, turn the heat down to medium-low, add a tsp of oil and add the onions, garlic, and ginger. Stir often so that they do not burn. Cook to soften about 2 minutes.

Adding garlic to onions and ginger in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Onions, garlic, and ginger in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Make the slurry by whisking in the cornstarch into the coconut milk. 

Adding cornstarch to coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Mixing cornstarch in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Mixed cornstarch in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Add the Coconut Milk Slurry and the broth to the onions mixture.   Also add and whisk in the honey, curry powder, cayenne powder, and salt & ground pepper to taste.  Continue to whisk until thickened.  It’s thick enough when you’re able to see the pan for a few seconds when you scrape the bottom.

   Mixing curry seasoning in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Curry Sauce in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Add in the roasted chickpeas and the cooked red pepper and zucchini. Stir to combine and warm through, as needed. Just warm through and remove from the heat. Be sure not to over cook the zucchini as it will get mushy.

Chickpea Coconut Curry in pan with red peppers, zucchini, and roasted chickpeas. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Put the rice in a bowl and top with the Chickpea Coconut Curry.

ENJOY!  😍 Carrie

Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Family Chickpea Coconut Curry with Veggies

Family Chickpea Coconut Curry with Vegetables is a creamy, crunchy, and filled with warm, soothing, yummy flavors.  You get nutty roasted chickpeas, with sweet and creamy coconut milk.  Then lots of crunch and texture from the sweet red bell pepper, zucchini, and onion.  Finally, I took a little inspiration from Thai Curry and added in aeromatic fresh basil, which brings a wonderful fresh finish.  It's all served on top of fluffy rice that soaks up the delicious sauce.

Course Main Course
Cuisine Indian
Keyword chickpeas, coconut, Curry, Rice bowl, vegetable, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 325 kcal
Author Carrie Tyler

Ingredients

  • 2 cups Long grain White Rice, uncooked
  • 3 tsp Coconut oil or Extra Virgin Olive Oil
  • 1 Red Bell Pepper
  • 1 Zucchini, medium-large sized
  • 15 oz Chickpeas (13-15 oz can will be fine)

Curry Sauce

  • 1 Small Yellow Onion
  • 1 Garlic Clove, minced
  • 1 tbsp Ginger, minced
  • 1/2 cup Vegetable Broth or stock
  • 3 tbls Cornstarch
  • 14 oz Lite Coconut Milk (13-15 oz can will be fine)
  • 2 tsp Curry Powder
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 tsp Honey
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 10 Basil Leaves

Instructions

Prep-Ahead Instructions

  1. You can make the rice ahead and reheat or wait until you cook the dinner. Make the rice according to package instructions. Or: To a small-medium pot with a lid, add 4 cups water, 1/2 tsp salt, and rice. Bring water to boil, stir, turn heat down to lowest setting, cover the pot and cook for 20 minutes. After 20 minutes, turn off the heat, but leave covered until ready to serve.

  2. Drain the chickpeas. Chop red pepper into bite-size pieces. Cut the zucchini into 1.5 inch sticks.

    Chickpeas, sliced red pepper, and sliced zucchini for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  3. Dice the onion. Mince the garlic clove and mince the ginger. All of these can be stored in the fridge combined. You can measure out the other ingredients now too and store everything on a sheet pan together in the fridge.

    Ingredients for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Cook your Chickpea Coconut Curry!

  1. Preheat the oven to 400 F degrees.
  2. Drain Chickpeas (if not already done), rinse, then pat dry. Place on sheet pan. Drizzle with a tsp of coconut oil or olive oil and sprinkle with salt and pepper. Toss the chickpeas to coat and then separate into a single layer. Roast them in the oven for 20 minutes.

    Chickpeas on pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  3. Preheat a large skillet on high. Add a tsp of Coconut Oil or Olive Oil and then add the red pepper and Zucchini. Cook for 5-6 minutes until they start to sear soften slightly. Then transfer to a plate.

    Red Peppers and Zucchini in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  4. To the same pan, turn the heat down to menium-low, add a tsp of oil and add the onions, garlic, and ginger. Stir often so that they do not burn. Cook to soften about 2 minutes.

    Adding garlic to onions and ginger in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  5. Make the slurry by whisking in the cornstarch into the coconut milk.

    Mixed cornstarch in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  6. Add the Coconut Milk Slurry and the broth to the onions mixture.   Also add and whisk in the honey, curry powder, cayenne powder, and salt & ground pepper to taste.  Continue to whisk until thickened.  It's thick enough when you're able to see the pan for a few seconds when you scrape the bottom.

    Curry Sauce in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  7. Add in the roasted chickpeas, the cooked red pepper and zucchini, and the fresh basil leaves. Stir to combine and warm through, as needed. Just warm through and remove from the heat. Be sure not to over cook the zucchini as it will get mushy.

    Chickpea Coconut Curry in pan with red peppers, zucchini, and roasted chickpeas. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  8. Put the rice in a bowl and top with the Chickpea Coconut Curry.

    Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

 

 

Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing

Close up of bowl of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
Bowl of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Welcome to my breakfast, lunch, dinner, and snacks in between OBSESSION!  This Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing has everything you could ever want in a meal.  It’s fresh, light, and bright from the lemon dressing, kale, scallion, and red pepper.  Then it’s hearty, nutty, and salty from the quinoa, roasted chickpeas and Feta Cheese.  And then you get a burst of fresh sweetness from the pomegranate seeds.  And all of the different textures will make your mouth so happy!    

Roasted Chickpeas on pan for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
Fork with bite of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate,Feta, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

The Perfect Healthy Meal Prep Recipe

Not only is this delicious and good for you, but it’s incredibly versatile and can be made well in advance to enjoy all week!  

Quinoa, pronounced KEEN-wah, is actually an edible seed that is referred to as a Superfood because of its health benefits.  It’s high in complete protein including 8 amino acids and it has more fiber than most other grains.  It also has Iron, Manganese, Lysine, and magnesium.

The texture is similar to a couscous, but a little more fluffy.  It has a mild, slightly nutty taste, similar to brown rice.  However, because it’s so mild, it really absorbs any flavors you mix with it.  Check out more Quinoa Recipes!

Pomegranate cut in half on plate for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Pomegranate Seeds are also so good for you!  They are loaded with nutrients, have antioxidants, have anti-inflammatory benefits, and so much more.  Read more about the many benefits of pomegranate seeds. 

Close up of bowl of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR QUINOA & KALE SALAD

Red pepper, Kale, Pomegranate, and Quinoa for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Here’s the wonderful news about this recipe…the entire thing can be made ahead!  Then you can eat it throughout the week! (See the recipe below for more details)

It starts with the quinoa, which you first want to thoroughly rinse with warm water in a strainer.  Then you cook it according to package instructions (very similar to rice).  Let it cool in the fridge. 

By the way, you can make extra and freeze quinoa.  Just spread it out on a sheet pan and freeze, then scoop it into a freezer bag/container. Check out more Freezer Hacks to Save Dinner here!

Water rinsing quinoa in strainer for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Cooked quinoa in pot for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

While the Quinoa is cooking, you can also roast the chickpeas.  Roasting chickpeas gives them a crispy nuttier flavor and really transforms them into little bites of wonder.

Make the roasted chickpeas by first draining and rinsing them in cold water. Pat dry with paper towel and place on the lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Toss to coat each chickpea with seasoning. Place in preheated oven and roast for 25 minutes.

Roasted Chickpeas on pan for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Then make the dressing by combining the sour cream, lemon zest, lemon juice, honey, yellow mustard, parsley. Add a dash of salt and fresh ground pepper. Taste for seasoning and add more salt & pepper if needed.

Dressing ingredients in bowl on counter with lemon off to side for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Dressing mixed in bowl on counter with lemon off to side for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

While the quinoa and chickpeas are cooking, prep all of the veggies! Dice the red pepper and chop the kale. Finely slice the scallion.

Chopping Kale for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Chopped Red Pepper and Kale for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Slice the Pomegranate in half and then holding one half upside down, hit the back with a mallet or the back of your knife to knock out the seeds.

Cutting a Pomegranate for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Knife hitting Pomegranate to get seeds out for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

To a large mixing bowl, add the cool quinoa, chickpeas, kale, red pepper, pomegranate, scallion, crumbled feta, and dressing. Then mix to combine.

All ingredients in bowl for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Quinoa & Kale Salad in clear glass bowl with spoon with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

ENJOY!

😍 Carrie

Close up of bowl of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale

Bowl of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
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Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing

This Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing is everything!  It's fresh, light, and bright from the lemon dressing, kale, scallions, and red pepper.  Then it's hearty, nutty, and salty from the quinoa, roasted chickpeas and Feta Cheese.  And then you get a burst of fresh sweetness from the pomegranate seeds.
Course Main Course, Salad
Cuisine American
Keyword healthy dinner, healthy recipes, kale, quinoa, salad
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 445 kcal
Author Carrie Tyler

Ingredients

Creamy Lemon Dressing

  • 1 Lemon
  • 1 tbls Sour Cream
  • 1/2 tsp Honey
  • 1 tsp Yellow Mustard
  • 1 tsp Italian Parsley finely chopped
  • Salt to taste
  • Fresh Ground Pepper to taste

Roasted Chickpeas

  • 15 oz Chickpeas 1 can
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp Garlic powder
  • 1 tsp Extra Virgin Olive Oil

Other Salad Ingredients

  • 1 cup Quinoa, uncooked
  • 1/2 cup Red Pepper, diced
  • 2 cups Kale, sliced
  • 1/4 cup Scallions, sliced
  • 1/2 cup Feta, crumbled
  • 1 Pomegranate seeds only

Instructions

  1. Start by rinsing the quinoa thoroughly in a strainer and then cooking it according to package directions. Let cool in the fridge.

    Water rinsing quinoa in strainer for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
  2. Make the dressing by first, zesting the Lemon and then cut in half and add the juice from only half of the lemon to a mixing bowl. Also to the bowl, add the sour cream, lemon zest, honey, yellow mustard, parsley.  Whisk the ingredients together. Add a dash of salt and fresh ground pepper. Taste for seasoning and add more salt & pepper if needed.

    Dressing ingredients in bowl on counter with lemon off to side for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
  3. Make the roasted chickpeas by first draining and rinsing them in cold water. Pat dry with paper towel and place on the lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Toss to coat each chickpea with seasoning. Place in preheated oven and roast for 25 minutes.

    Roasted Chickpeas on pan for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
  4. While the quinoa and chickpeas are cooking, prep all of the veggies!  Dice the red pepper and chop the kale.  Finely slice the scallion.

    Chopped Red Pepper and Kale for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
  5. Slice the Pomegranate in half and then holding one half upside down, hit the back with a mallet or the back of your knife to knock out the seeds.

    Knife hitting Pomegranate to get seeds out for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
  6. To a large mixing bowl, add the cooled quinoa, chickpeas, kale, red pepper, pomegranate, scallion, dressing and crumbled feta.  Then mix to combine.

    All ingredients in bowl for Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale
  7. Store in pre-portioned lunch containers, serve as a side or as a main dish.  Enjoy!

    Close up of bowl of Quinoa & Kale Salad with Roasted Chickpeas, Pomegranate, Feta, red pepper, and Creamy Lemon Dressing. #glutenfree #lunch #dinner #healthyrecipes #healthyfood #salads #quinoa #kale