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Antioxidant Boost Kale & Quinoa Bowl

Serving Size

2

Ingredients

  • For Salad
  • 1⁄4 cup quinoa
  • 3 cups kale, leaves removed from rib, chopped
  • 1 carrot grated
  • 1⁄2 red pepper diced
  • 1 cup white beans drained & rinsed
  • 1 handful parsley chopped
  • For Dressing
  • 1⁄4 lemon zested
  • 2 tablespoons lemon juiced
  • 1⁄2 tsp honey
  • 1⁄4 tsp dijon mustard
  • 2 tbsp olive oil
  • 1 dash salt
  • 1 dash pepper

Directions

  • In a small pot, bring 1/2 cup of water to a boil.
  • Add 1/4 cup quinoa, reduce heat to low, cover, and simmer for 12-15 minutes or until all water is absorbed.
  • Remove from heat and sit for 5 minutes, then fluff with a fork.
  • In a small bowl or jar, whisk together lemon zest, lemon juice, honey, Dijon mustard, olive oil, salt, and black pepper until thoroughly combined.
  • Place chopped kale, grated carrot, diced red bell pepper, white beans, and chopped parsley in a large mixing bowl.
  • Add cooked quinoa to the salad ingredients and toss gently.
  • Pour dressing over the salad and toss to coat evenly just before serving.

Notes

More Protein: Add chicken, steak, or a hard-boiled egg. The current protein content is ~ 20 g. Leftovers: Store in refrigerator for up to 3 days

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