This new year has started off with a bang and a super busy schedule. I’m loving every minute! If you’re like me, though, sometimes it’s tough at the end of a long day to want to stand over the stove and make a full dinner. It’s even tough to find lunch when you’re running around like a mad person. With that said, make ahead salads you can keep in the fridge and repurpose for lunches or dinners are super helpful when you’re calendar is jam packed. Today’s make ahead salad is a Greeked Up Kale and Quinoa Salad.
This Greeked up kale and quinoa salad is hearty enough to eat all by itself. You could also grill a piece of fish or chicken to serve with it for an even heartier, healthy dinner. Busy days suddenly have lovely, homemade meals right at your fingertips.
Greeked Up Kale and Quinoa SaladSERVES 6-8 PrintDownload
- 1 cup of quinoa
- 1 1/4 cup of vegetable broth
- 1/2 cup water
- juice of 3 lemons
- 2 tsp of dried oregano
- 2 tsp of dried thyme
- 2 cups of fresh, washed and chopped kale
- 1 medium zucchini, washed and chopped
- 3 roma tomatoes, seeds removed and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- salt and pepper to taste
- Thoroughly rinse the dried quinoa in a fine mesh sieve. Add it to a medium size stock pot and pour in the water, vegetable broth and the juice of one lemon. Next, add 1 tsp of the oregano, thyme and 1/4 tsp of salt and pepper. Bring the quinoa to a boil. Reduce the heat, cover and cook on low for 15 minutes. Remove it from the heat, keep it covered and allow it to cool for 5 minutes before removing the lid and fluffing with a fork.
- While the quinoa is cooking, prepare the vegetables. Wash the kale and remove the stem by running a knife along both sides of it, cutting away the leafy portion. Roughly chop the kale and add it to a large mixing bowl.
- Next, chop the zucchini and tomato. Add to the bowl.
- When the quinoa is done cooking and you've fluffed it, allow it to cool down just a little bit. You still want it to be slightly warm, but not hot before adding it to the the vegetables. Adding warm quinoa will help slightly "cook" the veggies.
- Mix the quinoa and veggies together. Next add the juice from the remaining two lemons, olive oil and the last teaspoon of thyme and oregano. You will probably want to add a little more salt and pepper as well. Start with a 1/4 tsp of each and taste after mixing to see if you need more.
- Sprinkle the crumbled feta over the salad, mix one more time and serve.