Cook

Roasted Kale + Quinoa Salad

I'm sure you don't need another quinoa recipe. By now you've probably tried dozens of salads, side dishes and yummy concoctions of "the world's healthiest food".

But hey, anything I can get a roomful of veggie-resisting 2nd graders to slam faster than you can say "nutrient rich" deserves a post right?

I keep a box, or five, on hand at all times and I like the Trader Joe's brand. It's super easy and fast to cook - WAY faster than brown or wild rice, and the perfect vehicle for your favorite veggies. It tastes great hot, cold or room temperature and keeps very well in the fridge for that last-minute lunch, and it even has a few grams of protein - a super food indeed.

This salad only has 4 ingredients - 6 counting the lemon zest and vinaigrette. But there's no reason to stop there - roasted butternut squash or cauliflower, legumes, nuts, grilled meats, and cheese would all make fantastic additions.

Eat your veggies!

Roasted Kale + Quinoa Salad

  • 2 cups of cooked quinoa
  • 1 bunch of fresh kale trimmed, sliced into 2 inch pieces and roasted
  • 1/2 cup of dried cherries - cranberries would work too
  • 1/4 cup minced fresh basil, parsley or cilantro - a mixture of all 3 if you like
  • Zest of 1 Meyer lemon
  • 1 cup Meyer lemon vinaigrette

Cook the quinoa per the box instructions. Toss kale in olive oil, spread out on 2 baking sheets and roast for 20-40 minutes in 350 degree oven. Keep a close watch as you do not want the kale to brown. Allow both to cool slightly, prepare the vinaigrette, toss all ingredients together and finish with lemon zest.

Meyer Lemon Vinaigrette

  • 1/4 cup white balsamic vinegar
  • Juice of 1 Meyer lemon
  • 1 garlic clove minced
  • 1/2 teaspoon Dijon mustard
  • Dash of agave nectar
  • 3/4 cup extra virgin olive oil
  • Salt and Pepper to taste

Blend first 5 ingredients thoroughly and then slowly add oil to emulsify.