Kale, Quinoa & Grape Salad!
It's EASY TO MAKE.
This kale salad has it all! The nutrition, the greens, the sweetness and the saltiness, a perfect meal to avoid after meal cravings, if you eat enough of it.
So what is enough? There are general guidelines to follow but ultimately you will have to tune into your body and notice when enough is enough which is part of what I teach as a health coach.
And make sure you chew it well, each bite and savor the taste, the combination of flavor. Please let me know in the comments below if you make it and what your experience is!
It's a salad that my dear friend Pam always makes and brings over, even the kids LOVE it! One of the best parts is that it tastes GREAT the day and days after too.
-Kale, one bunch (I usually get it an organic bunch of Lacinato Kale at Whole Foods)
-Red Grapes, 2 cups (go organic since grapes are on the high pesticide/herbicide list, cut it halves)
-Red Bell Pepper (1 whole, finely chopped. Any color goes, make it pop, we eat with our eyes too!)
-Quinoa, 2 Cups
-Sunflower seeds (raw, unsalted), 1/3 Cup) Wash/pat dry the kale and remove the stalks. I just rip the it off with my hans but you can cut it also. Rip or cut the leaf part into smaller parts + add to a big salad bowl (ideally one that you can close with a lid after like the Pyrex ones from Costco). Add the rest of the ingredients (halved grapes + chopped bell pepper + cooked quinoa + sunflower seeds). Dressing Ingredients:
-Olive Oil (2 Tablespoons) -Lemon (Juice of 1 large lemon) -Dijon Mustard (2-3 Tablespooons)
-Raw Honey (1-2 Tablespoons)
-Sea Salt (To taste)
Whisk all dressing ingredients together in a small bowl and pour over the salad.Store left overs in fridge and enjoy the next day!