This curried kale & quinoa salad is exactly what I need after my first week at a new job, and a weekend full of birthday celebrations for Rhys! It’s good to be getting into a routine again but it’s not always easy having a full-time job and blogging on top of that. But, a new job means lots of healthy packed lunches. I always take my lunch to work, because planning ahead helps me stay in shape, and save money, too. It does take a little extra prep work and planning ahead but it’s relatively easy. I try to make extra dinner every night so I have something to pack in my lunch for the next day. I also like to make BIG healthy salads like this one on a Sunday, so I can eat it throughout the week!
I was having some kale withdrawals so I bought a couple big bunches last week and I’m so happy I did. They go perfectly with protein-packed quinoa and a curried vinaigrette. I just joined a gym as well, and my trainer was telling me how great she thinks quinoa is as a muscle-building food, especially for vegetarians. Quinoa is legit.
I added toasted walnuts for extra omega-3s and brain-boosting power, and I added carrots and raisins because I love those two paired with curry and cumin flavours.
I also wanted to give you a heads up the absolutely awesome, newly-launched Kitchen Daily Canada. I am happy to say that I’m a contributor to the site! I love how this website is set up. They basically put together a breakfast, lunch, and dinner plan every week, full of beautiful recipes from chefs and bloggers across Canada. Of course, they also have plenty of drinks, desserts, and bazillions of other recipes to browse. They have a new guest editor every week, and this week it’s Chef Susur Lee. I once watched a show on Susur Lee and it blew my mind about how hard-working, disciplined, and dedicated this guy is. It was really inspiring, especially as I was in culinary school at the time! I hope you’ll check out Kitchen Daily Canada and get some recipe inspiration there from myself, and all the other amazing contributors!
- Quinoa – 1.5 cups, rinsed
- Water or Vegetable Broth – 3 cups
- 1 Bunch Curly Kale – Stems Removed, Roughly Chopped
- Walnuts – 1/2 Cup, Toasted
- Raisins – 1/3 Cup
- Carrot – 1 Cup, Grated
- Extra Virgin Olive Oil – 1/2 Cup
- Zest + Juice – One Lemon
- Curry Powder – 1 1/2 tsp
- Garlic – 1 Clove
- Ginger – 1-inch Piece
- Dijon Mustard – 1/2 tsp
- Maple Syrup – 1 tsp
- Sea Salt – 1/2 tsp
Bring quinoa to a boil. Cover, reduce heat, and simmer 15 minutes, until all liquid is absorbed. Remove from heat and let sit 5 more minutes with lid on. Fluff with a fork.
While quinoa is cooking, prepare remaining salad ingredients and combine in a large bowl.
Prepare vinaigrette by combining all ingredients in a blender and blending until smooth.
Let quinoa cool slightly, and add to salad bowl. Top with as much or as little dressing as you like and toss. Eat warm, or cold. Enjoy!