Good Mood Food-Quinoa Kale Salad
GOOD MOOD FOOD
Why quinoa? Well, it’s pretty delish, its an ancient grain from south america and a super complex carb and complex protein!
And when we eat clean, we feel better.
This is straight from the google search:
Is quinoa a complex protein?
“Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.”
I love adding this plant powered protein to kale salads.
Quinoa-super simple to cook
Kale salad-super simple to prepare…
Let’s give it a go!
Straight Up Clean Kale Salad
What you’ll need:
One medium size bunch of green curly kale (not lacinato)
4 scallions, chopped, using all the green
A generous handful of fresh green string beans, cut into bite sized pieces- tops and tails removed
1 small ripe grapefruit
2 pears (not overly soft)
Juice of 1 & 1/2 meyer lemons
1 cup quinoa
good quality olive oil (about 2 tbs)
First de-stem and wash/dry the kale then chop it up into small pieces (salad size-not giant chunks that are hard to fit in the mouth-Ha!) & place in large salad bowl (with plenty of room to mix/toss with tongs)
Add the chopped scallions & green beans & add to the bowl
Now, squeeze the lemon juice over the bowl & drizzle high quality olive oil all over the veg. Toss with tongs to coat the leaves well. Add a dash of salt and pepper and toss again. Let it sit while you cook the quinoa: 1 cup quinoa to 2 cups water with a dash of salt
This gives time for the kale to soften and absorb the flavors of the lemon and oil.
Pears: Cut into large-ish pieces and remove skin (if thick)
Grapefruit: Peel and slice into bite sized pieces, remove seeds
You can let the sweet & tanginess of the fruits and olive oil be enough, OR
Make a quick vinaigrette!
Once the quinoa is warm but not hot, scoop about 3 quarters of it into your salad bowl ( a cup of quinoa is a little too much for this salad, so eat what’s leftover as porridge the next day (adding cinnamon, nutmeg and a drizzle of agave or maple syrup-heat and eat-yum!)
Then toss the quinoa into the beg mix and finally add the fruit, giving it a gentle toss. Add more salt and pepper if you like and add a vinaigrette, or simply enjoy as is.
Vinaigrette: Take a medium sized mason jar with a good lid and add about 1/4 cup olive oil, about 3-5 Tbs rice vinegar (or any light vinegar) , about 3-5 Tbs apple cider vinegar, a generous Tbs dijon or whole grain mustard, 1 garlic clove, crushed, the juice of 1 lemon. Shake it all up in the jar and you’re good to go!
