I found another delicious salad that allows me to use my new favorite ingredient.
Whats great about quinoa is that it’s very filling and pretty much takes on the flavor of the other ingredients with which it has been paired. Because of this, you can add it or serve it with most any salad or as a bed for a sauce in place of rice. It has been called the “perfect food”.
I am always finding new ways to try quinoa. I have a new recipe for a breakfast bowl that calls for it and I am dying to give it a try.
Kale Salad with Lemon Vinaigrette
(adapted from Damn Delicious)
- 4 cups chopped kale
- 1 avocado, diced
- 1/2 cup cooked quinoa
- 1/2 cup blueberry craisins
- 1/2 cup chopped pecans, toasted
- 1/4 cup crumbled goat cheese
Toss salad ingredients in large bowl, top with vinaigrette, toss again. Serve immediately.
** This can be made with any mixed green salad but I highly recommend keeping all other ingredients. **
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons freshly squeezed Meyer lemon juice
- Zest of 1 Meyer lemon
- 1 tablespoon sugar
Whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl.