You guys. This salad is SO good and SO filling. I’ve been craving it (not pregnant) every day for dinner and sometimes for brunch over eggs. Mmmmm. Kelly Simmons from yesterday’s nap time pilates post HERE created the yummiest healthiest salad, and she’s letting us share it with you! Hooray! Actually when she came over for the photo shoot, she brought the salad for me as a yummy post workout lunch. I mean… come on!
Kelly tells me that’s a lot of siracha I added on there. I could have gone with more, but I’m a freak. I usually add a huge handful of extra steamed kale under the salad, and I’ll throw some grilled tofu on top for me and grilled chicken for the hubs. I make a recipe of this in a huge pyrex covered bowl and it lasts the week. I’m usually in a rush to eat with the kids so this is perfect for just scooping out over kale, microwaving, and dousing in siracha 🙂 Enjoooooy!
Here’s Kelly (see her site and contact info HERE) with the recipe:
KALE QUINOA SALAD
by Kelly Simmons
1.5 cups of uncooked quinoa
2-3 cups frozen broccoli
1 c frozen corn
1 c frozen edamame (shelled)
1 c shredded carrots
1 c chopped raw green beens
2 cups of spinach or 2 cups shredded kale
1/2 cup of dried cranberries
Optional toppings: Avocado, balsamic, teriyaki, siracha
-Prepare 1.5 cups of quinoa according to package directions, but boil in large pot, instead of small pot. Add salt to water.
-While quinoa is cooking, put all of the veggies in a huge, microwave safe bowl (I like using a gigantic glass pyrex bowl, because I can then store the quinoa dish in it later).
-Cover the veggies with water, put in the microwave, cover with a micro-safe top and microwave on high for 10 minutes (or until all veggies are warm/blanched)
-When quinoa is finished, throw 2 cups of spinach or 2 cups shredded kale into pot with quinoa. Stir until greens are wilted.
-Drain veggies. Put them back in the bowl. Add quinoa and wilted greens to veggies in the bowl. Add salt and pepper, a handful of sliced almonds, dried cranberries, feta, and avocado (optional).
-Scoop out a serving size, and your favorite condiment (I’d suggest balsamic, teriyaki, hot sauce or siracha) and enjoy!
– Depending on how much quinoa/veggies you want, you can reduce the amount of quinoa to 1 cup, or increase it to 2 cups.
– I like a LOT of greens, so before I dish out my serving, I put torn kale in a microwave safe bowl, then add the quinoa mixture on top of the kale. I cover the bowl, microwave for 1-2 minutes until the kale has wilted. Then, I add the feta.
– For protein, the quinoa mixture tastes great with eggs, chopped deli meat, chopped chicken or whatever you’d like to add. My favorite combination is scrambled egg whites with a few pieces of chopped deli turkey, with avacado and siracha.
As a Certified Health Coach with the American Council on Exercise, Kelly helps people get well and stay well with tools and strategies for everyday healthy living.
To contact Kelly, visit kellysimmonshealth.com or email firstname.lastname@example.org
For fitness tips and healthful ideas, go to Facebook.com/KellySimmonsHealth, find her on instagram @kellysimmonshealth, and follow her on Twitter at @ksimmonshealth.