I’ve been obsessing over a salad lately, and it all started when I needed lunch now-now-now and cobbled together a few items I had handy. It’s a flavorful bowl of goodness that’s really nutritious but satisfying, comes together quickly, and allows for customization. Do it!
Kale and Quinoa Salad
makes 1 salad
1 cup packed baby kale or torn kale leaves
1/4 of a lemon or lime, juiced
salt and pepper
1/2 to 2/3 cup quinoa, cooked (hot or cold)
1 large radish, chopped
1/4 of a pomelo, pith removed and cut into small wedges (1/2 a small grapefruit also works)
1 ounce of crumbled feta cheese (or goat cheese)
1 handful golden raisins (or other dried fruit)
1 handful toasted almonds (or other nut)
Dress the kale with the lemon juice, a glug of olive oil, and a sprinkle of salt and pepper.
Add the quinoa to a bowl. Top with the kale followed by the radish, pomelo, feta, raisins, and almonds. Eat it!