Take winter greens into spring by ‘massaging’ raw kale and combining with quinoa for a fresh and filling salad. This salad contains all the goodness of kale with the hearty protein content of quinoa. The olive oil and avocado gives us our daily dose of healthy fat that will keep you full and satisfied.
Salad
1 cup quinoa (I used 1/2C white and 1/2C red)
½ bunch of kale – chopped thinly
2 Avocados – diced (add at end)
1 Sweet pepper or other fresh veggies like tomatoes, cucumbers, or even chick peas!
Feta cheese (omit if dairy free)
Lemon
Dressing:
Olive oil (1/4C)
Red wine vinegar (1/4C)
Garlic (1 clove)
Red onion (1/4)
Basil (1/2 tsp)
Salt and Pepper
Directions
Rinse and cook quinoa until light and fluffy. Wash kale and cut leaves off the stem, then chop leaves into thin pieces. Add the kale to a large bowel with a small amount of oil olive and lemon juice. “Massage” the kale by tossing or gently kneading for a few minutes. This breaks down kale's tough cellulose structure, resulting in a soft and sweeter version perfect for a fresh spring salad.
Add the peppers and other veggies to the kale. Once the quinoa is cooked, fluff and cool slightly, adding to the kale mixture while still warm.
Put all dressing ingredients into a blender, magic bullet, or stick blender and mix well. Pour dressing over salad and incorporate. Cool in fridge for an hour and top with feta cheese and avocado before servings.
Hope you enjoy!
Dr. Katie Rothwell, ND
1 cup quinoa (I used 1/2C white and 1/2C red)
½ bunch of kale – chopped thinly
2 Avocados – diced (add at end)
1 Sweet pepper or other fresh veggies like tomatoes, cucumbers, or even chick peas!
Feta cheese (omit if dairy free)
Lemon
Dressing:
Olive oil (1/4C)
Red wine vinegar (1/4C)
Garlic (1 clove)
Red onion (1/4)
Basil (1/2 tsp)
Salt and Pepper
Directions
Rinse and cook quinoa until light and fluffy. Wash kale and cut leaves off the stem, then chop leaves into thin pieces. Add the kale to a large bowel with a small amount of oil olive and lemon juice. “Massage” the kale by tossing or gently kneading for a few minutes. This breaks down kale's tough cellulose structure, resulting in a soft and sweeter version perfect for a fresh spring salad.
Add the peppers and other veggies to the kale. Once the quinoa is cooked, fluff and cool slightly, adding to the kale mixture while still warm.
Put all dressing ingredients into a blender, magic bullet, or stick blender and mix well. Pour dressing over salad and incorporate. Cool in fridge for an hour and top with feta cheese and avocado before servings.
Hope you enjoy!
Dr. Katie Rothwell, ND
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