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I'm gonna be super basic, and post this Kale and Quinoa Salad. This is what I actually eat during the week, and it's delicious! All of the different textures and flavors make this Kale and Quinoa Salad something special. I originally had this salad at a local restaurant called The Juice Bar, and I fell in love! I never knew I could like something so healthy! It's hearty and refreshing, and it doesn't feel like you are eating a boring salad.
BONUS: It keeps for days, and actually tastes better the longer it sits. It's prefect for meal prepping. I take this salad for lunch almost everyday during the week. It keeps me full and satisfied without feeling bogged down. (P.S. I love these Bento Box meal prep containers, and they are SOO affordable!)
So I recently got engaged (a little over a month ago), and I am of course trying to lose some weight before the big day. I really just need to shed a few pounds in general, but the wedding is good motivation. I have also been advised to look at supplements with a probiotic formula to help me in my weight loss journey. For this reason, you will be seeing a lot more healthy recipe posts. These recipes will be approachable and realistic for any beginner, and I am excited to share about my weight loss journey and the recipes behind it!
Kale and Quinoa Salad
- Total Time: 35 minutes
- Yield: 6
Description
This Kale and Quinoa Salad is perfect for meal prepping for lunches during the week!
Ingredients
Quinoa
- 1 cup vegetable broth
- 1/2 cup quinoa, rinsed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Lemon Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 1 Tablespoon honey (sub | maple syrup or sugar)
- 1/2 teaspoon salt
Salad
- 8 cups fresh kale
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup dried cranberries
Optional Additions
- Nuts or seeds (sunflower, cashews, toasted almonds)
- Chopped Parsley
- Chopped peppers
- Feta Cheese
- Goat Cheese
Instructions
Quinoa
- Pour 1 cup of broth, 1 teaspoon olive oil, and 1/4 teaspoon salt in a small pot over high heat.
- Once the liquid comes to a boil add 1/2 cup of quinoa, stir twice, cover with a lid, and turn the heat to low.
- Simmer for 15-20 minutes.
Salad
- Whisk together the dressing ingredients (1/2 cup olive oil, 1/4 cup lemon, 1 Tablespoon honey, and 1/4 teaspoon salt)
- Pour 1/3 cup of the dressing into a separate bowl, and set aside for later use.
- Dump all of the kale into a huge bowl, and pour the remaining dressing (not the 1/3 cup reserved) in with the kale and massage it down using your hands for about 3-4 minutes (that's right! Literally massage the dressing into the kale to break down the fibrous texture!).
- Add the black beans, cooked quinoa, tomatoes, dried cranberries, reserved 1/3 cup of dressing, and any addition ingredients to the bowl of massaged kale, and toss everything together.
- Serve right away, or divide into meal prep containers for later!
Notes
This salad is very durable, and gets better the longer it sits. It will last up to 4 days.
- Prep Time: 15 min
- Cook Time: 20 min
Need more healthy meal prep ideas? Check out these recipes:
Vegan Sweet Potato and Black Bean Bowls
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