Green Goddess Kale and Quinoa Salad
I love a hearty salad, it feels so good to nourish myself with a bowl full of colourful vegetables, without the heavy feeling that often comes with a large meal. This green goddess kale and quinoa salad is a favourite of my clients: not only is it quick to prepare, can last for several days in the fridge, includes a healthy dose of antioxidant and nutrient-rich vegetables, and serves up a healthy amount of protein, but it’s also pretty freakin’ tasty.
The green goddess salad dressing is the real prize here, and it’s worth the slightly long ingredient list. I’m not embarassed to say that I sometimes eat this straight out of the bowl when I’m mixing up a batch, it really is that good.
Other than the kale and quinoa, feel free to substitute the salad ingredients with any of your favourites (though I personally love the combination in this recipe).
Green Goddess Kale and Quinoa Salad
Prep Time: 15 min
Makes 4 meal-size servings
Ingredients:
For the salad:
1/2 cup uncooked quinoa
1 cup water
1 medium bunch kale, ribs removed and leaves chopped
1 cup chopped cucumber
1 cup grated carrots
1/2 cup finely sliced radishes
1/3 cup unsalted sunflower seeds
1 avocado, sliced or chopped
1/2 cup cherry tomatoes, halved
For the dressing:
3 tbsp lemon juice
2 tbsp olive oil
2 tbsp (or more) water
1 avocado, chopped
1/3 cup lightly packed fresh parsley (flat-leaf is best)
2 green onions, chopped
1 clove garlic, chopped
1/4 tsp salt
Pepper to taste
Instructions:
Bring 1 cup of water to boil in a small pot. Add the quinoa, reduce heat to simmer, and cook until the water is absorbed, about 10 minutes.
In the meantime. Prepare the salad ingredients as indicated and mix together in a large bowl.
Make the dressing by combining all of the dressing ingredients in a blender or food processor. Blend or process until smooth. If the dressing is too thick, add more water, 1/2 tbsp at a time.
Store the dressing separately until you’re ready to eat, then drizzle it over the salad and toss to combine.
Enjoy!