Kale, garlic, and lemon pair so well together in this nutrient-packed delicious salad! Adding quinoa provides an extra source of fiber and protein. Feel free to add whatever vegetables you have on hand when you try this. This has become a favorite hearty salad to pack for lunches! We made it this weekend with peppers, pecans, petite peas, and some parmesan cheese. Feel free to add chicken, shrimp, or other proteins too!
What you need:
- ½ cup quinoa, dry
- 1 cup water
- 1 Tbsp olive oil
- ½ tsp salt
- 1 tsp pepper
- ½ tsp garlic powder or 1 clove minced
- 5 cups kale, chopped
- ¼ cup sunflower seeds (or pecans)
- ¼ cup raisins (or cranberries)
- ¼ cup Parmesan cheese, freshly grated
For dressing:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- Zest of ½ lemon
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 1 tsp honey
- *Optional: add chicken (1 breast or 2 thighs) or shrimp
What to do:
Combine 1 cup of water with the quinoa in a saucepan and bring to a boil over medium high heat. Cover and reduce to low heat, simmering for about 15 minutes until tender. While quinoa is cooking, prepare chicken or shrimp. Add 1 Tbsp olive oil to skillet and heat over medium high heat. Add chicken pieces or shrimp, seasoning with salt, pepper, and garlic. Cook about 8 minutes, remove from heat. Toss together kale, quinoa, nuts, and raisins. For dressing, whisk together all the ingredients in a small bowl, adjusting salt and pepper as needed. Pour over kale salad and toss well. Sprinkle with Parmesan and top with chicken or shrimp if desired.