Easy Work Day Lunch: Quinoa and Kale Salad

Lunch can be tricky if you have a packed schedule. I’ve spent more money at cafes than I’d like to admit because it’s challenging to think of tasty, convenient lunches to fix and take to work. This salad is delicious, easy to make and loaded with vitamins, fiber and – thanks to the quinoa – complete protein. It’s gluten-free and can easily be made vegan by leaving out the cheese. It will last a few days, so make it on Sunday and you've got lunch for the first half of the week. Enjoy!

 

 

 

Quinoa and Kale Salad

Time: 30 Minutes
Makes about 6 cups

For the salad:
1 cup pine nuts
1 bunch green kale (about 4 cups when chopped)
1 cup dry quinoa
2 cups water
1 teaspoon garlic salt
½ teaspoon salt (I sometimes use Himalayan pink salt for all the lovely minerals. If you do that, start off with ¼ teaspoon then season to taste)
½ cup goat feta
For the dressing:
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup lime juice
½ teaspoon garlic salt
½ teaspoon salt

Directions

Start by toasting the pine nuts. Don't worry, it’s simple. Arrange the pine nuts in one layer on a baking sheet and place in the oven at 375 degrees for about 7 minutes, until they start to turn golden. Next, de-stem your kale. The easiest way to do this is to hold the kale leaf upside down in one hand and grab it with your other hand, then slide that hand down the stem. Next, chop the kale into small pieces and set aside.

Now it’s time to cook the quinoa. Combine the quinoa and water in a pot and bring to a boil. Turn down heat and simmer for about 15 minutes, until water is absorbed and quinoa is soft and fluffy. Add garlic salt and salt and stir to combine. Transfer quinoa to a large mixing bowl and refrigerate to chill.

Add kale, pine nuts and goat feta and toss all ingredients.

For the dressing, combine all ingredients in a jar with a lid, then close the jar and shake vigorously – over the sink just in case – until olive oil no longer separates from juices. Pour dressing over salad and toss with salad tongs.

By Sarah Cooke, Web Editor, WomenWorking.com