Fall into Summer Quinoa Salad


Fall into Summer Quinoa Salad

 This salad mix was inspired by Abby over at Flourish Body + Soul. We are always feeding each other at the studio and she made something similar to this recipe I have posted here. Honestly, you can add almost any vegetable you would like. Abby had diced cooked sweet potatoes, carrots, onion and kale and no meat. 

I’m a sucker for meals that can be stretched for days. One recipe, 30 minutes of cooking that will give me grab and go healthy lunches for 4-5 days. Cook smarter not longer 🙂 

I decided to make a few tweaks to balance things out a little bit with the addition of some clean protein and omitting the diced sweet potatoes. 

Personally, I can eat the same thing 3-4 days in a row, especially for lunch but if you want to change things up you can use this recipe in a few different ways. You can use this salad in tacos or top on a bed of greens and drizzle on your favorite salad dressing. 

The mint really adds that summer pop, however basil would work well too. I will say this over and over again, fresh herbs and seasoning will make any bland/healthy recipe taste amazing! When in doubt – add more herbs and seasoning. 

Ingredients

  • 1 cup of cooked quinoa
  • 3 big handfuls of pre-chopped kale
  • 10oz bag of shredded carrots
  • 1 yellow onion, diced
  • 1 bunch of fresh mint, 
  • 1 cup of unsweetened craisins or dried cherries 
  • 3-4 cloves of garlic, minced
  • 1 small bunch of green onion, slided
  • 3/4 cup of crumbled feta or goat cheese
  • 1-1.5lb of grassfed ground beef
  • seasonings needed: cumin, black or white pepper, salt
  • other ingredients : maple syrup or honey, olive oil, lemon juice. 

Directions

  1. Cook quinoa – 1 cup of quinoa, 2 cups of water, 2 tsps of salt, bring to a boil and then simmer until fully cooked. *set aside and cool when this is done cooking.

  2. Cook ground beef- saute ground beef with minced garlic, 1 tbsp of ground cumin, 2-3 tsp of salt and pepper (or to taste). *set aside and cool when this is done cooking.

  3. While quinoa and ground beef are cooking, give the chopped kale and even finer chop  (3-4 big handfuls, so about half a large bag or an entire small bag). Place in an over sized mixing ball

  4.  Add the minced onion, chopped green onion, chopped mint, shredded carrots, and craisins to the mixing bowl with the kale. 

  5. Once quinoa and ground beef are cooled, add to the mix of veggies. Tip : get all the juice/drippings from the ground beef into the mixture, it will help moisten and flavor the salad. 

  6.  For a light dressing, mix together a few tsp of honey or maple syrup, 1/2 cup of olive oil, 1/4 cup lemon juice, salt, pepper and mix together. Add dressing to the salad and mix together so it’s fully incorporated. 

  7. Top or mix in the feta/goat cheese. 

 

Yields 6-8 servings 
Tip: use this salad on top of a bed of greens and drizzle with your favorite dressing for a new spin. 

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VEGAN FRIENDLY : Omit the ground grass-fed beef and cheese

DETOX FRIENDLY : Omit the cheese

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