Happy New Year! I hope everyone had a wonderful holiday season. I don’t know about you guys but I am SO ready to start eating healthy and working out regularly again…I have been seriously lacking on both the past couple of weeks.
When I eat shitty food for more than a day or two, I crave greens hardcore…I just need that freshness, you know?
In saying that, I figured a salad would be fitting for today’s post. Another salad you say? Yes, I know BUT stayed tuned because for next weeks post, I will be unleashing my inner carnivore.
This salad is my version of the Kale Quinoa salad at Moxie’s; I freaking love that salad…it’s so simple but the flavors are wonderful. I get it every time I go there. People always tease me for eating so many salads but that’s just because they don’t know how delicious the salads I make are….lettuce tossed with some mediocre dressing is NOT my idea of a salad….you need the greens, a protein, something sweet, something crunchy, and of course cheese.
Back to THIS salad; Look how bright and fresh that citrus looks! I love the combination of the lemon and the grapefruit in this dressing….it just gives the salad a little something special. I don’t eat that many grains, however, I feel the quinoa is necessary in this salad, it just goes so well together.
In addition to chopping the kale into fine strands, I highly suggest that you massage the kale so that it becomes soft and more palatable.
This makes an excellent side dish or you can easily make it a meal by adding chicken to it.
Hope you enjoy the salad and please let me know what you think by either commenting below or tagging a photo of the salad on instagram using the #putyourforkinit
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed grapefruit juice
- Zest of 1 lemon
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/8 teaspoon salt
- fresh ground pepper, to taste
- 3/4 cup quinoa, dry
- 1 1/2 cup chicken stock
- pinch of salt
- 12 cups of kale, ribs removed
- 1 cup parmesan cheese, finely grated
- 1/2 cup dried currents or dried cranberries
- 1/2 cup pumpkin seeds
- 1. Put all of the ingredients for the dressing in a mason jar and shake to combine.
- 1. Rinse the 3/4 cup of quinoa under cool water and place in a medium saucepan with 1 1/2 cups of chicken stock and a pinch of sea salt.
- 2. Bring to a boil and then reduce to a simmer until the kernels have popped and are fluffy. Approximately 15-20 minutes.
- 1. Remove the kale from the ribs and finely chop. Next add the kale to a large bowl and massage for 2-5 minutes until the kale becomes soft then add the dressing to marinate. Set aside.
- 2. Add the cooked quinoa, currents, Parmesan, and pumpkin seeds to the bowl of kale. Toss to combine.