Alright peeps, let me just tell you about my favorite salad. I have been making it/a variation of it every week for almost a month now and I don’t see myself stopping anytime soon.
I love that I can make a huge batch of this on a Sunday and eat it for lunch all week! It uses hearty ingredients that will not get soggy (the worst part of making a salad).
The best part? You can use whatever ingredients you have….this is not rigid! Use what you have and what you love to make it your own!
I don’t do a lot of measuring when I am cooking so these measurements are estimates!
Quinoa Kale Salad
For the salad:
- 1.5 cups of chopped kale
- 1 can of rinsed and drained chickpeas
- 2 cups of cooked quinoa
- 3 Roma tomatoes chopped (or cherry tomatoes, use whatever you prefer)
- 2 chopped cucumbers
- 1 cup of chopped carrots
- 1 bell pepper chopped
- 1 small red onion diced
For the dressing:
- 2-3 tablespoons of olive oil
- 1 lemon juiced
- 1.5 tablespoons vinegar (I use red or white wine vinegar)
- 2 tablespoons chopped cilantro (I have used mint and basil before too–whatever you like/have)
- 1 clove of minced garlic
- salt and pepper to taste
Assemble all of your salad ingredients in a big bowl. Mix salad dressing ingredients and drizzle over salad. If it’s not looking like enough dressing, I alternate adding vinegar and oil in small increments at a time. Stir to combine—-that’s it!!
If I am feeling very ambitious I will pre-portion my salad out for the week. Otherwise, I just cover my bowl with tin foil and take bites out of it everytime I open the fridge— like the animal that I am.
Enjoy and please leave me a note in the comments if you do make it 🙂