Warm Kale-Quinoa Salad
When I'm reading a recipe, I read "kale" and I want to read more. I read "quinoa" and I'm sold. (It doesn't take much). And then I just put an egg on pretty much everything. I borrowed the idea for the salad from this recipe on MindBodyGreen. I haven't actually made that recipe 'cause I didn't have everything for the dressing readily available, so I improvised, and I must say, I was pretty impressed with myself.
Ingredients (Serves 2)
4 cups kale
4 tsp coconut oil, divided
1 cup cooked quinoa
2 tbs balsamic vinegar
1 tsp dijon mustard
1 zucchini, sliced
1/4 cup cherry tomoatoes, halved
1/2 cup yellow onion, diced
1/2 cup white mushrooms, sliced
1 avocado, cubed
Garlic powder, salt, pepper to taste
To prepare sauce/dressing, mix together balsamic vinegar and dijon mustard.
Cook quinoa (I prefer chicken or vegetable broth to water). Set aside.
Saute onions and zucchini in 2 tsp coconut oil over medium heat until onions are transparent; about 1-2 minutes. Add mushrooms and tomatoes, pour in balsamic-dijon mixture, garlic powder, salt, and pepper, cook for 1-2 minutes; until vegetables are cooked through. Add quinoa so it's all mixed together.
Heat 2 tsp coconut oil over medium heat and cook kale until wilted.
Fry eggs over-easy (I prefer my yolk to be runny so I can mix it in).
Divide kale evenly into two bowls, same with quinoa mixture on top of the kale. Add a fried egg to the top of each salad, and half the diced avocado. Add more salt/pepper to taste if necessary.
The second time I made this, I added hot sauce and it was divine.
And there you go! A hearty AND healthy meal.