This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!
1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste
Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!
This one was a huge hit! Usually I avoid eating raw kale because I find it too tough. The key to this recipe: marinating the kale in the dressing overnight! Made the kale so tasty and so chewable!
1 pound flat-leaf kale (about 2 bunches)
2 medium Granny Smith or Fuji apples, or 1 of each
3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup small-dice red onion (about 1/4 medium onion)
1. Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine.
2. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
3. Wash and dry the kale. Cut out and discard the tough stems.
4. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing.
5. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine.
6. Let the salad sit overnight in the refrigerator for the flavours to meld and to get a soft kale texture. Toss again before serving.
Courtesy of CHOW