Description
This Kale Quinoa Salad is my go-to delicious, fresh salad full of good-for-you ingredients like blueberries, kale and quinoa.
Ingredients
Scale
- 1 chicken breast, grilled and sliced
- 1 cup quinoa, cooled
- 1 cup fresh blueberries
- 2 cup kale, shredded
- ½ cup pumpkin seeds
- ½ cup pistachios, salted
- mint leaves to taste, chopped (10 leaves)
- optional: ¾ cup goat cheese or feta cheese crumbles
- optional: 1 avocado, sliced
- 1–2 lemons (juice of 1–2 lemons)
- 4–6 tbsp extra virgin olive oil
Instructions
- In a small bowl or jar, whisk together the lemon juice and olive oil. Season with salt and pepper to taste.
- Add shredded kale to a large bowl. Pour in 1-2 tablespoons of the olive oil and massage the kale with your hands for 1-2 minutes until it softens.
- Add cooked quinoa, blueberries, pumpkin seeds, pistachios, chopped mint, avocado and optional feta cheese to the massaged kale.
- Top with grilled chicken slices.
- Drizzle remaining dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to three days. Add avocado before serving if prepped ahead.
Notes
*I love to make a large batch of this and then divide it into mason jars for on-the-go lunch (1-2 cups) or snacks (½-1 cup).
*To make this recipe dairy-free, simply omit the cheese.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: lunch
- Cuisine: salad
Nutrition
- Protein: 30 grams
