Have a craving for more superfoods in your life?

Looking to diversify your protein sources?

Need an easy lunch or go-to snack?

We’ve got you covered. This no fuss, whole food, protein-packed, mineral-rich, hardy Mediterranean Quinoa Salad has it all – protein, fiber and iron to name a few. Oh, and it’s seriously delicious, too.


Vegan, gluten- free, dairy-free

Recipe by Jentry Lee Hull

Yields 6-8 servings


  • 3 cups cooked quinoa *
  • 1 medium yellow onion, diced
  • 2 bell peppers, seeded and diced
  • splash of water, veggie broth or ½ Tbsp. avocado oil (optional), for sautéing
  • 3 cloves garlic, finely minced
  • 1 head broccoli, cut into florets
  • ½ cup water or veggie broth, for steaming
  • 2 bunch curly kale, stems removed and Chiffonade (thinly sliced)
  • 2 cans (or 3 cups) chickpeas, drained and rinsed
  • salt, pepper and crushed red pepper flakes to taste
  • Pine nuts, for garnish
  • Kite Hill Ricotta Cheese (available at Whole Foods), for garnish



  • *Cook quinoa
    • Rinse quinoa first. This will help remove the bitter aftertaste.
    • Bring 2 cups liquid (veggie broth or water) to a boil, add 1 cup rinsed quinoa, and a pinch of salt.
    • Stir, reduce heat to low and cover. Cook on low for 15 minutes.
    • Remove from heat and let sit for 5 minutes.
    • See here for more quinoa cooking tips.
  • In a large pot over medium heat, sauté diced onion and bell pepper with water/broth/olive oil for about 5 minutes, or until golden brown and caramelized.
  • Add minced garlic and sauté for another minute.
  • Reduce heat to low-medium, incorporate broccoli florets and ½ cup water/broth. Partially cover and let broccoli steam for about 5 minutes. Add more water, if needed, and stir.
  • Cook for 2-3 minutes. Be careful not to burn garlic.
  • Once broccoli is tender and bright green, stir in handfuls of curly kale and chickpeas. Partially cover and let kale wilt for 2-3 minutes, or until bright green.
  • Toss in cooked quinoa.
  • Season to taste.
  • Garnish with pine nuts and/or Kite Hill Ricotta Cheese (available at Whole Foods).
  • Serve warm or chilled.
  • Store leftovers in an airtight container for up to 5 days.

Thrive on,

Coach Jentry