Kale and Quinoa Salad with boiled Eggs

Coming up with delicious and nutritious salads doesn't have to be difficult! As long as you have access to fresh ingredients you can start experimenting with your favorite vegetables, add some proteins and voila! before you know it you have the perfect meal combo!


I love this dish for my first meal of the day! Some healthy protein from my grains, vitamin and mineral rich vegetables and those wonderful eggs keeps my body nice and fueled. And for those days that I know I'll be running around, I add a little more healthy fats (avocado or walnuts goes perfectly with this!)


Let me know in the comments below of you try this x


INGREDIENTS


· 2/3 cup uncooked quinoa, rinsed

· 2 cups water

· 4 good sized baby kale leaves, stems removed and finely chopped or julienned

· 1/4 red onion, finely diced

· 1 carrot, diced or grated

· 1 small cucumber, diced

· 1 yellow or red capsicum, diced

· 1 lemon

· 1 tablespoon white balsamic

· 2 tablespoons extra virgin olive oil

· Salt and pepper, to taste

· 2 large eggs



INSTRUCTIONS


Quinoa: Rinse your quinoa and place in a medium saucepan with water. Bring to boil over medium high heat, cover, reduce heat and simmer on low for 15 minutes. Once done, remove cover and let set for 10 minutes. Fluff with a fork.


Eggs: Place eggs in the bottom of another saucepan and fill the pan with cold water, 1 inch above the eggs. Bring the water to a rapid boil over high heat. Once the water comes to a boil, reduce to low heat and cover the pan with a lid. Set a timer and when the eggs reach the desired cooking time, rinse the eggs gently below cold water. Tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water again to remove any bits of shell and pat dry.


Kale: While your quinoa is cooking, place the chopped kale in a medium size bowl and drizzle with the juice of ½ lemon. Massage a little to soften the kale reducing its bitterness.


Assemble: Once quinoa is ready place 1/2 cup cooked in a serving bowl and allow to cool. Combine the prepped veggies and kale, add pepper and salt to taste. Add the remaining lemon juice, balsamic and olive oil, mix once more.


Serve at room temperature or chilled. Store in an airtight container, can be kept in the refrigerator for 3 days.




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