Kale salad with meyer lemon vinaigrette

I’m the worst blogger ever, I know. I’ve been so caught up in being a mom/wife/daughter/friend/cook/maid/gardener/PR freelancer, that I’ve really dropped the ball on this blog, which is annoying (I’m annoyed at myself) because I’d like to be able to add “/amateur writer” — but I can’t and it’s my own fault. However, it’s a new day and Porter is napping, so I thought I’d get back on the blog horse.

Cooking is something I’ve always enjoyed – my passion began as a little girl helping my mom in the kitchen, followed me to college and early adulthood and transformed into something that I sincerely love today. It lights my fire – I absolutely love to create meals and share them with family and friends.

I recently created a kale and quinoa recipe, which (if I do say so myself) is pretty darn delish AND it’s full of antioxidants; it’s a win-win. If you follow me on Instagram you’ve likely already seen this, but I’ve had enough positive feedback to decide it’s blog-worthy. Plus I included more content in my directions below. Hope you give it a try and enjoy. 🙂

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Ingredients

4ish cups of chopped kale (massaged with olive oil to soften)

1 cup cooked quinoa (add more if you’d like)

½ cup grated mozzarella cheese (goat, feta, or anything you have on hand would work too)

½ cup golden raisins

¼ cup toasted pine nuts (walnuts would be good too)

1 large avocado, sliced

salt and pepper to taste

Directions

  • Pull off the kale leaves, rinse and dry. Chop and massage with a tiny bit of olive oil – this will soften the leaves. If you’re using dino kale you can skip this step, the leaves are already soft. Place the leaves in a large bowl, set aside.
  • Rinse the cup of quinoa with a micro strainer (if you skip this step your quinoa will have a really strange taste to it). Pour quinoa into a heated pot and lightly toast the quinoa (it’s important to keep close watch on this so the quinoa doesn’t burn). Pour water into the pot (the ratio is 2 cups of water per 1 cup of quinoa). Cover and turn up the heat to high. Once the water starts boiling, turn the heat down and let it simmer. After about 20 minutes, the water should be gone and the quinoa soft. Pour into the large bowl on top of the kale – the hot quinoa will help wilt the kale a bit.
  • Throw in the cheese, raisins and avocado.
  • Heat up a small skillet and toss on the pine nuts. Stir them around until they’re lightly toasted. It’s really easy to burn pin nuts – basically once they become very fragrant, they’re done. Toss them in the bowl.
  • Add some salt and pepper and stir everything around.

Meyer Lemon Vinaigrette

¼ cup avocado oil (olive oil works too)

¼ cup apple cider vinegar

½ lemon zest

4ish Tablespoons of lemon juice

1 Tablespoon of honey

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