STEP 1/7
Rinse the canned chickpeas and drain them.
STEP 2/7
You can soak quinoa in water, wash it, boil it in water for 10 to 15 minutes, or use a pressure rice cooker with white rice. I usually use a rice cooker.
STEP 3/7
Put cabbage in the baking soda water
STEP 4/7
Curly kale is too thick to eat, so just take off the leaves and prepare it. If you hold the stem facing down and sweep the stem down with your other hand, only the leaf will fall off.
Wash baking soda in water and rinse twice. Let's get ready with a bit of water.
STEP 5/7
Cut the drained kale into bite-size pieces and massage it with a spoonful of olive oil. It removes the bitter taste and softens the kale.
STEP 6/7
Put salt and pepper in a sauce bowl and add lemon juice to dilute the salt. Add balsamic vinegar to taste and mix. Season and add organic honey to taste. Lastly, add olive oil to make it thinner.
STEP 7/7
Mix the large kale and cabbage chickpeas first, then add the sauce and mix.
Then add quinoa and mix, taste and add sauce.
Kale without bitterness is mostly responsible for texture. It's a salad that feels full and has a good balance. It's sweet and salty with a slight taste of balsamic vinegar and honey, but it's diluted with olive oil, so it's not too strong and doesn't bite!