I’m a sucker for any salad that includes the powerhouse duo kale and quinoa. Both are jam-packed with nutrients like vitamins A| C| and K (kale) and healthy fats| protein| and fiber (quinoa)| making the combination a healthy and filling lunch option.
One of my favorite ways to enjoy this superfood salad combination is from a local eatery by our San Francisco office| Urban Picnic. Its kale and quinoa salad gets an Asian twist with sesame soy ginger dressing and sliced nori. Blueberries| tomatoes| and carrots add a bit of sweetness| while sliced almonds give it a satisfying crunch. I love the salad so much I set about to re-create it at home; read on for the recipe to make your own!
If you’re cooking this recipe as part of the Get Fit 2015 meal plan| serve with two tablespoons dressing and one ounce diced chicken breast.
For salad1 cup quinoa (I used Alter Eco Royal Black Quinoa)1 bunch dino kale| washed and chopped (about 2 cups)1 medium carrot| grated1/2 cup sliced almonds1 cup grape or cherry tomatoes| halved1 cup blueberries| washedToasted seaweed| such as nori| sliced thinly (I used 5 sheets of Annie Chun’s Sesame Seaweed Snacks)
For dressing1/4 cup extra-virgin olive oil1/8 cup balsamic vinegar1 tablespoon low-sodium soy sauce1 clove garlic| chopped1 tablespoon honey or brown sugar1 tablespoon peeled and minced ginger1/2 teaspoon toasted sesame oil1 tablespoon water