While I love my salads, I’m not one that goes out of her way to buy kale and make these “green goddess” salads. Nope that’s just not me. No matter how much people rave about how good kale is and how good it is for you, I kind of disagree because I’d rather eat bacon, let’s just put it that way. Now bacon I can rave about for days. But sometimes in your life, and I mean just sometimes, like once in your lifetime kind of thing, you come across a kale salad that makes you smile and think to yourself that yeah I can eat kale salad and enjoy it. Well I had one of these riveting experiences at Moxie’s when I ordered this kale and quinoa salad. While I have no idea what possessed me to order such an unheard of type of lunch for me, I did and I fell in love with it. As a food blogger, I just knew I had to recreate it myself. The gorgeous green colour of the kale paired with the tender chicken, quinoa, crunchy sunflower seeds and bursts of sweet raisins – not to mention, the fresh parm and incredible, zesty, citrus flavor from the homemade lemon vinaigrette. This salad will make you feel good from the inside, out.
The benefits of kale and quinoa
Kale
Kale is one of the healthiest and most nutritious plant foods out there! It’s an extremely popular vegetable and is part of the cabbage family. Loaded with tons of antioxidants and a huge list of vitamins and minerals – this super green is the epitome of “health” food. It’s low in fat, calories and can help lower cholesterol – bonus! Kale can be used in a variety of different dishes and is something everyone should try and incorporate in their diets.
Quinoa
Quinoa; pronounced KEEN-wa – is gluten-free plant food. It is high in protein, fiber and contains all nine essential amino acids! With a low glycemic index and high mineral content it has beneficial properties for your metabolism. It can be easily incorporated into your diet and goes with many different dishes. It has a very subtle, almost non-existent taste on its own and will take on whatever flavor it is paired with making it very easy to add to your meals!
Ingredients
Salad
Quinoa – Dry. Water – To cook quinoa. Chicken – I used chicken breasts; cooked, skinless and boneless -chopped small. Olive Oil – You can substitute for vegetable oil, sunflower oil, safflower oil, or avocado oil. Salt and Pepper – To taste. Garlic Powder – To taste. Kale – Fresh, chopped very small. Sunflower Seeds – I used unsalted. You can use any seed of your choice, pumpkin seeds would work well. Golden Raisins – You can substitute cranberries as well. Parmesan – Freshly grated. Feta would be good in this as well.
Lemon Vinaigrette
Olive Oil – You can substitute for vegetable oil, sunflower oil, safflower oil, or avocado oil. Lemon Juice – I used fresh, you can use store bought if you’d like. Garlic – Fresh is best! Minced. Salt andPepper – To taste. Oregano – Dried. Honey – If you don’t have any honey, you can substitute maple syrup or agave.
How to make kale and quinoa salad
Lemon Vinaigrette
How to serve
You can serve your kale and quinoa salad on it’s own as a quick, healthy lunch or snack option. Try switching out the chicken for a different protein like salmon or you can serve it as a side dish to a nice dinner. If you want to add some more healthy options to your salad, why not try these!
Broccoli Carrot Chives Pumpkin Seeds Cranberries Tomato Cucumber Pine Nuts Bell Pepper Onion Chickpea Parsley Feta
Leftovers
The beauty of this kale and quinoa salad is that it will absorb the flavor of the lemon vinaigrette over time, tasting even better the next day! Covered and stored in the fridge, it will keep for 3-5 days.
Did you like this healthy recipe? Try these!
Kale Salad with Blueberry Vinaigrette Chicken Thighs with Sweet Potatoes Corn and Kale Bake Greek Chicken Red Quinoa Salad Moroccan Chicken Couscous California Quinoa Salad Avocado Tomato Salad Detox Salad
