In the spirit of the season, and the theme of our 6-week Spring Challenge, I’d like to share a recipe from a dear friend of mine. Erin Gionet is a Culinary Nutrition Expert based in Calgary. I met Erin during my 300-hour yoga teacher training program in 2012 (funny how Erins of a feather flock together!). She has since gone on to start her own holistic nutrition coaching company called Fresh Start Wellness.
I love this Kale and Quinoa Salad recipe because it’s full of so many of my favourite things. It’s filling and packed with protein, but still light and fresh – perfect for spring.
Find the original recipe and others on the Fresh Start Wellness blog here. And follow Fresh Start Wellness on Facebook for more yummy goodness. Enjoy!
Spring Detox Kale & Quinoa Salad
1 cup dry quinoa, rinsed and soaked for 4-8 hours
1 ¼ cups filtered water
1 ½ tsp Celtic sea salt (divided)
1 large head curly kale, washed, de-stemmed and finely chopped
2 Tbsp cold-pressed flax or hemp oil (or substitute extra-virgin olive oil)
1 ¾ cups cooked chickpeas, or 1 – 14 oz can, drained and rinsed (be sure to use a BPA-free brand, such as Eden Organic)
1 sweet bell pepper, seeded and diced
1 medium zucchini, diced
1 large carrot, shredded
¼ cup red onion, diced
1-2 garlic cloves, crushed
1 pint cherry tomatoes, halved
½ cup fresh parsley, finely chopped
¼ cup hemp hearts
Juice of 1-2 lemons
2-3 tsp ground cumin
2 full droppers of Oceans Alive Marine Phytoplankton (optional)
– Drain quinoa and rinse well under cold running water. Place in medium saucepan and add water and ½ tsp of salt. Bring saucepan to a boil, then reduce heat to a simmer and cook, covered for 15-20 minutes. Remove from heat and set aside to cool, uncovered. When quinoa is cool, fluff with a fork to separate grains.
– Place chopped kale in a large bowl. Sprinkle with flax or hemp oil and 1 tsp of salt. Massage the kale vigorously until the leaves soften and the juice begins to release.
– Add cooked quinoa and remaining ingredients and toss well to combine, being careful not to crush the tomatoes.
– Adjust seasoning and allow to chill in the refrigerator or serve immediately. Garnish with sliced avocado and a lime wedge if desired.
– Leftovers keep for 3 days in the refrigerator and make a great packed lunch!
Time-saving tip: If you do not have time to soak the quinoa, increase the amount of cooking water to 1 ¾ cups.