Enjoy a Seasonal Gluten-Free and Dairy-Free Hearty Salad with my Crunchy Quinoa Fall Caesar Salad Recipe! This twist on a classic caesar is a healthy lunch option for a satisfying and flavorful meal.

Crunchy Quinoa Fall Caesar Salad Recipe

Serves 2

Ingredients:

• 4 cup shredded kale
• 1 cup shaved brussels sprouts
• 1 small sweet potato, roasted
• 1 1/2 cups cooked chicken breast pieces (can swap for chickpeas for a vegetarian version)
• 1 cup cooked quinoa
• 2 tbsp olive oil or chili oil (if you want to make it spicy!)
• 1/4 tsp garlic powder
• 2 1/2 tbsp mayo (I like Primal Kitchen)
• 1 tsp dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 lemon, juiced
• 1/8 tsp garlic powder
• Salt & pepper

Directions:

1. To make the crispy quinoa, mixed the cooked quinoa with the olive or chili oil, 1/4 tsp garlic powder and salt & pepper. Spread into a thin layer on tin foil and cook in an air-fryer on 400 for about 7-10 minutes (mixing the quinoa every few minutes so it crisps evenly and doesn’t burn).
2. In a small bowl, mix together the mayo, dijon, Worcestershire, lemon juice, 1/8 tsp garlic powder, and salt & pepper to taste.
3. Build your salad by adding kale, brussels, sweet potato, chicken and crispy quinoa to a bowl. Top with dressing, mix and enjoy!