The other day as I was editing photos, I realized that I haven’t done a recipe post in a while. Partly because I’ve been eating out far too much and partly because I’ve been lazy (maybe they go hand-in-hand)! It’s so hard to eat well while traveling (or when California is getting non-stop rain and freezing), as I like to try the authentic cuisine of wherever I am. Also, as most of you that have been following my blog for the last year know, I refuse to make anything that takes longer than 30 minutes – which is why I’m bringing this salad to your attention.
Spring is in the air and the sun is out – time to get my butt in gear (and back in the gym) so what better way than to share this delicious and nutrient dense salad with you guys! I love how simple this dish is and although it is very easy to make, the flavors pack a punch! Quinoa, fresh kale, and ripe cherry tomatoes combined with chunks of creamy avocado come together to create the perfect pairing. I sometimes also add some organic black beans for extra protein, change up the kale to spinach, or use red wine vinegar as the dressing rather than fresh lemon juice. Besides it’s versatility, the best part about this salad is that you can save left overs and it tastes just as good the next day! I hope you love it as much as I do!
This dish is vegan, gluten-free & dairy free, however my boyfriend adds chicken to his and loves it that way.
1 cup organic quinoa
2 medium avocados
3 oz. kale or baby spinach
8 oz. cherry tomatoes
2 green onions
1 clove of garlic
2 Tbsp. lemon juice or red wine vinegar
1/8 tsp. salt
Cook the quinoa according to package directions.*
Meanwhile, remove stems and chop the kale (or spinach). Place in a large bowl.
Mince garlic, and add to kale.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
Add the green onions, tomatoes, lemon juice (or red wine vinegar), and salt. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.
*To cook quinoa, use a ratio of 1 cup quinoa to 1 1/2 cups water. I hate waiting for rice or quinoa to cook so I cheat and buy the organic microwavable quinoa from Trader Joes