Cook a large batch of quinoa for breakfast and save 2 cups (or an appropriate portion) for your salad that evening. Chop the grilled vegetables into large pieces (3/4 inch). The photo shows the grilled pieces before chopping (in case you were wondering).
Chop the kale leaves into small pieces. Here's my quick and neat technique for chopping kale:
- Strip the leaves from the thick stem then slice the pieces lengthwise into 1-inch strips.
- Next cut the strips into shorter strips then stack them lengthwise and slice thinly across the width. You're left with 1x1/4-inch pieces to add to your dish.
- Alternatively, de-stem and cut into large pieces then chiffonade the kale.
Grilled Vegetables & Quinoa Salad
from Chris Pedersen
yield 4-6 servings
category Salad
cuisine Vegan
ingredients
2 C cooked quinoa
2 C grilled vegetables. coursely chopped
2 kale leaves, chopped small
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp smoked paprika
1 tsp turmeric
sea salt and pepper to taste
directions
1. Combine quinoa, vegetables and chopped kale in a large bowl.
2. Drizzle oil and vinegar onto quinoa mixture and toss until coated.
3. Sprinkle paprika and turmeric over salad and mix.
4. season with salt and pepper and serve.
Tip: Use any leftover salad for breakfast. Add a small amount of coconut oil to a sauce pan over medium heat. Add salad to pan. Clear the center of the pan and add organic egg(s). Turn egg(s), turn off the heat and let sit for a few minutes before serving. Yum!
Bonus: Two breakfasts and a salad recipe. Wow! Lucky you!
Besides this post, have you experienced a bonus of some sort lately?
