In Food on
May 26, 2017

Kale Quinoa Salad


For the salad:

  • 1 cup golden & black quinoa
  • 2 cups water
  • 1 can chickpeas, drained and rinsed
  • 3 cups kale
  • 1 large carrot
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tablespoon hemp hearts
  • Salt and pepper to taste

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fig balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Dash of garlic powder and salt

So I recently discovered Oh She Glows and her book Oh She Glows Every Day (sister shout-out). Two words: life-changing. It’s like someone put together a book of all the foods I’d like to eat but did’t know how to make. I’ve become obsessed and literally all of my meals have come out of this book. That’s why I had to share my take on the “Protein Power Rainbow Quinoa Salad”. Let’s get started!

Start by cooking the quinoa. I follow the label on the box every. single. time. Bring the quinoa and the water to a boil and then cover on low heat for about 10-12 minutes. This salad is best when everything is cold so after you fluff the quinoa you’ll want to put it in the fridge for a bit to cool down.

Now it’s time to put everything else together! Chop the kale, spiralize and roughly chop the carrot, and rinse the chickpeas. This spiralizer has revolutionized my life.

Now it’s time to make the dressing. I love making my own dressing. It’s taken some trial and error and a lot of googling because nothing is intuitive for me when it comes to cooking. Oh She Glows recommends using red wine vinegar but I absolutely love the taste of fig balsamic vinegar so I’ve used that instead.

Combine everything and devour. I guarantee that eating this will make you feel glowy and healthy and full and happy. Trust me, I’m almost a doctor.* Bon appétit!

* I’m officially done Phase 1 (pre-clerkship) of my double degree, but am nowhere near qualified to give medical advice…soon though!

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