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