THE Best Kale Salad

The only thing you need to know is that A. Peter agreed to try this. B. He had seconds. And C. he said I should make it again and soon. Boom. Best recipe ever.

1 bunch Black or Tuscan kale, de-veined and chopped into small pieces

1/3 of a lemon

1 tsp garlic paste

2 count olive oil

1 cup cooked quinoa

1/4 cup graded (powdery) Parmesan cheese

Dried cranberries

Roasted pumpkin seeds

 

At least an hour before you’re ready to eat, toss chopped kale, lemon juice, olive oil, garlic and some salt and pepper. Make sure to work everything into the kale to tenderize it. Set aside for at least an hour.

Cook quinoa according to directions. Toss hot quinoa with the kale mixture. Add Parmesan cheese, some cranberries and seeds. Mix and taste for more lemon (it’s easy to add too much at the start!). Serve room temperature or chill.

Kale is super sturdy so this salad keeps really well over night!

If you are a fan of True Food Kitchen’s kale salad, you’re going to love this. It’s really similar and you could add in bread crumbs instead of the quinoa for the TFK version. Just go easy with the lemon.

Quinoa “Oatmeal”

I came across a recipe for a breakfast dish made with quinoa when looking for the Princess Sophia Amulet Popsicles (if you have a daughter, you know). I made some adjustments to the recipe to make it less for kids and more for adults and it is delicious!! I made a bunch so I’ve been able to have a quick, healthy breakfast all week.

1 Cup Quinoa, cooked 

1/4 Cup Chia seeds

2/3 Cup Coconut milk

1/4 Cup water

Big handful of chopped, dried cherries

1/8 Cup unsweetened shredded coconut

1/4 Cup slivered almonds

2 Tsp honey

2 Bananas – smashed

1 1/2 Cups fresh blueberries

Cook quinoa according to the box. Mix remaining ingredients together and taste for added ingredients. Refrigerate over night and add with additional strawberries, blueberries and or bananas. Enjoy!