I decided it would be fun to start 2018’s posts with an amazing and healthy recipe! Nothing says “New Year” or “refresh” like a good resolution, and I am going to make healthy eating more of a priority than I have been. I don’t know about you guys, but I have been really struggling with my energy level and getting motivated to go out and do pretty much anything the last few months, and I realized a part of that was due to my diet. The cooler weather, shorter days, and cloudy skies may be a culprit as well.
We are relatively healthy eaters in our home and don’t often go out to eat- usually once a week on a Friday night (or for a special occasion), but mostly I cook at home and try to utilize lots of fresh and organic produce in all of our meals. Mostly.
I have to be honest though, I’ve been stuck in a rut. I haven’t been eating as much fresh fruits and veggies as I should be. We’ve been eating more pastas and delicious carbs than I care to admit. So I decided to change that up! I scoured my ever expanding boards on Pinterest, and found a handful of recipes that included kale and quinoa. Frankly, I’m not a big fan of kale, but I know that it’s really good for you, and so I decided to jump in and give it a try.
I am sure glad that I did!
I adapted my Simple and Delicious Quinoa and Kale Salad recipe from a handful of different recipes that I found, and used what I had in available in my fridge, and I am so pleased with the results!
What is so great about this Salad is that it is super versatile and can be adapted to whatever you have available! I do highly suggest keeping the kale and the quinoa as your base since those are the ingredients that are full of all the good stuff like Vitamins A & C, and fiber. But feel free to add whatever other delicious vegetables you’d prefer to have in your salad! Now go make one and enjoy!
Simple and Delicious Quinoa and Kale Salad
Prep time: 5-10 mins. Cook time: 15 mins-
Total Time: Approx. 30 mins (or less)
This delicious, quick and filling salad is packed with vitamins A & C, fiber, iron, and calcium!
- 1 cup cooked Quinoa (for this recipe I used the Tri-Colored Quinoa from Trader Joe’s)
- 1 cup fresh kale- rinsed, chopped and stems removed
- 1/4 cup fresh chopped English cucumber
- 2 Tbl cooked and sliced beets (I used the Cut Beets in Vinaigrette from Trader Joe’s)
- 1/4 cup fresh grape or cherry tomatoes, quartered
- A handful of sliced olives (Kalimata, Castelvetrano, or Green- whatever you prefer)
- 1 Tbl lemon juice
- 2 Tbl olive oil
- A pinch of sea salt
- Feta Cheese for sprinkling to taste
Cook your quinoa per package instructions. I cooked mine in the rice cooker (1 cup quinoa and 2 cups water), but feel free to cook it on the stovetop if you prefer. The quinoa takes about 15 mins to cook and will make more than 1 cup of cooked quinoa. You can refrigerate or freeze what you don’t use in this recipe for another day.
While you’re quinoa is cooking, chop your tomatoes, cucumbers, olives, beets, and kale. Mix all your veggies together in a bowl and drizzle with lemon juice, olive oil and a pinch of sea salt. Once the quinoa is ready, mix all ingredients together in the bowl.
Serve immediately by separating the salad into individual bowls, and sprinkle with as much feta as you prefer!
**This recipe is so versatile- Try adding 1/4 of an avocado to your salad (it’s super delicious with avocado!), or sprinkle with shredded Parmesan cheese instead of Feta! You could even use white wine vinegar instead of lemon juice! There are so many options, make yours perfect for you!**
I hope that you’ll give this recipe a try! Do you have any favorite Quinoa or Kale recipes? I’d love to recipe share!
Until next time…