Yummy Kale and Quinoa Salad ~
This salad evolved from me putting a bunch of leftovers in a bowl to create an quick lunch. It's since become a salad I make sure I have leftovers for because I love it so much! There's only 7 ingredients in this Yummy Kale and Quinoa Salad and they're all full of health benefits.
Ingredients:
Kale - about 1/2 cup, chopped
Kale is part of the cancer-fighting cruciferous family of vegetables. It's also anti-inflammatory, antioxidant-rich, and high in vitamins C and K.
Quinoa - about a 1/4 cup, cooked
Quinoa is a fantastic plant-based protein that includes all nine essential amino acids, among many other health benefits. I often make a batch of quinoa on my food prep day so that I can easily add it to dishes like this one.
Cauliflower - about 1/2 cup, chopped and roasted
Cauliflower, like kale, is a cruciferous vegetable that's anti-inflammatory and full of antioxidants. It's also a great source of fiber and it's rich in vitamins and minerals.
Red Peppers - about 1/4 cup, chopped and roasted
Another antioxidant-rich vegetable, red peppers are also very high in vitamin C, vitamin B6, and folate.
Carrots - about 1/4 cup, shredded
We all know carrots are good for our eyes. They're also a good source of fiber, potassium, antioxidants, and niacin.
Beets - about 1/2 cup, cooked and chopped*
Not only do beets boast a beautiful rich color, they're also super good for you! Beets boost detoxification, and contain numerous essential vitamins and minerals.
Broccoli Sprouts - large handful
Broccoli sprouts have quickly become one of my go-to sprouts ever since reading this article, Broccoli Sprouts: One of Nature's Top Cancer-Fighting Foods.
Directions:
Place all ingredients in a large bowl and gently toss.
I don't top this salad with a dressing because I find it to be flavorful enough. However, you can drizzle a bit of olive oil on top with a squeeze of fresh lemon, or top with a vinaigrette if you'd like. (I recommend using a high quality, organic olive oil because some inexpensive brands use substitute ingredients)
Makes enough for one large salad or two small salads.
*Pickled beets also work well in place of cooked beets
TIP: Prepare a batch of Easy Peasy Roasted Veggies ahead of time adding extra cauliflower and red peppers so that you already have them ready to add. Alternatively, if you don't have roasted cauliflower and red peppers, you can add them raw and chopped. You can also layer all ingredients in a mason jar placed in the fridge overnight so you have lunch ready to go the next day.
If you love this recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.
Here's some other yummy kale and quinoa recipes:
Butternut Squash, Kale and Quinoa
Quinoa Greens and Pine Nuts Stir-Fry
Quinoa Black Bean Salad
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