In a Nutshell: Quinoa salad

‘Keen-wa,’ the latest “superfood,” and kale, a not-so-latest “superfood.” Brought to you in a super marriage. The pastor? Balsamic vinaigrette.

Recipe:

Notes

  • Difficulty: Super super easy
  • Length: 15 minutes (because of the quinoa)
  • Methods of cooking: Stovetop for the quinoa
  • Keep in mind: You can add whatever you want.
  • Note from Fred: Massaging the kale, while super weird and uncomfortable, really makes a difference in breaking down its tough fibers and sweetening its natural bitterness. Your hands will get dirty though–there’s no way around it.
  • Note from Priscilla: Rinse the quinoa a couple times until the water runs clear. Takes away most of the bitterness that people usually dislike. Lightly toasting before adding water is a good idea too.
  • Why we made it: Healthy salad club, unite!
  • Why you should make it: It’s fast, filling, and easy.

Ingredients

  • 1 cup of dry quinoa
  • 2 handfuls of kale
  • 2 small apples
  • 2 small cucumbers
  • 1 red bell pepper
  • handful of almonds to top
  • 2 tbsp balsamic vinaigrette
  • 2 tbsp olive oil

Equipment

  • pan
  • spatula
  • knife
  • cutting board
  • bowls