Recipe type: salad

Prep time: 20 min

Total time: 35 min

Serves: 4

A bright and fresh kale salad is a great way to add more kale into your diet.

Kale is a leafy green that dates back to the ancient Greeks. Due to the hardiness of the plant and its ability to grow in inhospitable conditions, it has been a staple food for numerous cultures.

Adding kale to your diet will add plenty of vitamin K. Vitamin K is a key nutrient in regulating the body’s inflammatory response and boosting bone mineral density.

Recipe adapted from jocooks.com

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ingredients

For the salad:

½ cup dry quinoa

1 cup water

1 tbsp olive oil

½ tsp salt

1 tsp pepper

½ tsp garlic powder

5 cups kale, ribs removed and chopped

¼ cups sunflower seeds

¼ cups raisins

¼ cup parmesan cheese (optional)

For the lemon vinaigrette:

¼ cup olive oil

¼ cup fresh lemon juice

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

1 tsp dried oregano

1 tsp honeyor maple syrup

instructions

Start by combining 1 cup of water with the dry quinoa in a saucepan. Bring to a boil over medium high heat. Cover the saucepan and reduce to low heat and allow to simmer for about 15 minutes until the quinoa is tender and water has evaporated.

While the quinoa is cooking, prepare the lemon vinaigrette dressing. Whisk together olive oil, lemon juice, garlic, oregano, honey, salt and pepper in a small bowl.

In a large bowl, toss together kale, cooked quinoa, sunflower seeds and raisins. Pour the vinaigrette over the kale salad and toss really well. Optionally, sprinkle with parmesan cheese before serving. Yum!

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