Easy Quinoa and Kale Salad

This is one of my favorite salads to throw together when I want something delicious and healthy. It’s extremely versatile and simple, so you can add anything you desire. Let me know if you discover any delicious additions! Usually when I make it I am the only one who eats it since J has decided he’s allergic to kale or something. Whatever. More for me!

•       1 cup quinoa
•        2-3 medium carrots, finely diced
•        2-3 ribs of celery, finely diced
•        1 onion, finely diced
•        2-3 cloves garlic (less if you aren’t quite a garlic lover like moi)
•        1 Tbsp. unrefined oil (I use avocado oil, but EVOO will work fine as long as you keep the heat around medium so it doesn’t get too hot)
•        salt & pepper
•        your favorite dried herbs (oregano, thyme)
•        1 bunch kale +/- a few leaves to your taste
•        juice from ½ lemon (more or less won’t hurt you)

optional (but seriously delish)

•      grated parmesan cheese
•      toasted walnuts, roughly chopped

*Please use all organic ingredients, if possible*

Start by cooking the quinoa. In a saucepan, mix quinoa with 1 ½ cups of water or broth. Bring to a boil, cover, and reduce heat to a simmer. Cook for 10-15 min until all water is absorbed, set aside.

While quinoa is cooking, heat the oil over medium heat. Once the oil shimmers, add the carrot, celery, and onion. Add some S&P and the herbs. Cook for 8-10 minutes. You want the veggies to soften slightly, but still have some crunch. Bonus points if they brown a bit. Yum. Add your garlic and cook for a minute or two more. Turn off the heat.

While your quinoa and veggies are simmering away, chop your kale into tiny slivers. You want it to be like confetti. Throw the kale into a bowl, and drizzle with a little bit of EVOO. You don’t need a lot, just a touch so that you can massage the kale with your hands for a minute to soften it.

See, confetti!

Once the quinoa has cooked, add it to the carrot, celery, onion mixture. Mix it together, and then toss it into the bowl with the kale. Add your lemon juice, and sprinkle with grated parm and walnuts, if using.

Enjoy!