This Kale and Quinoa Salad is perfect for meal prepping for lunches during the week!
Author:The Hungry Waitress
Prep Time:15 min
Cook Time:20 min
Total Time:35 minutes
1 cup vegetable broth
1/2 cup quinoa, rinsed
1 teaspoon olive oil
1/4 teaspoon salt
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
8 cups fresh kale
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup dried cranberries
Nuts or seeds (sunflower, cashews, toasted almonds)
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.
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!
This salad is very durable, and gets better the longer it sits. It will last up to 4 days.
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