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6 ingredients add up to an easy salad you’ll want for breakfast, lunch and dinner.

  • Author: Judy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 7 cups
  • Category: Salad
  • Method: stove
  • Cuisine: Mediterranean

Ingredients

  • 3-4 cups fresh kale, 10-16-ounce package or a bunch

  • ½ cup uncooked quinoa (see substitution list)

  • ¼ cup prunes (or dried cranberries, raisins, apricots) 

  • ½ cup walnuts, toasted, chopped (or pecans, hazelnuts or almonds)

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

Instructions

Walnuts Heat oven to 350℉. Place walnuts in single layer on baking sheet. Bake 12-15 minutes until lightly browned. Remover and allow to cool.

Quinoa Add 1 cup water to small saucepan, stir in 1/2 cup quinoa. Bring to a boil, reduce heat to low. Cover and cook 15 minutes. Remove from heat, let sit for 5 minutes, stir lightly with a fork.

Kale Chop kale, include the stems.

Prunes chop each prune into 6-8 pieces.

Assemble combine quinoa, kale, prunes, walnuts. Drizzle vinegar and oil over and toss to combine.

Additions drained garbanzo or cannellini beans, goat cheese, cauliflower rice, roasted squash cubes

 

Notes

Bulgur can be substituted for the quinoa. So can wheat berries, farro, or spelt, but these are longer-cook grains

 

Keywords: lunch salad, dinner salad, grain based salad, salad that keeps well, brown bag salad