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Laura Norris

Make Ahead Quinoa Salad

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Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water or chicken stock
  • Pinch of salt
  • 1 large bunch ~2 cups kale
  • 2 large bell peppers
  • 2 tablespoons olive oil
  • Juice of 1 large lemon
  • Salt and pepper to taste

Method
 

  1. In a pot, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium low and let simmer, covered, for 10-15 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, rinse the kale and remove the stems. Shred the leaves into small pieces, add a pinch of salt, and massage until the kale shrinks in size and softens.
  3. Remove the stem and chop the peppers.
  4. In a large bowl, combine the cooked quinoa, kale, and bell peppers. Whisk together the lemon juice and olive oil and toss with the salad.
  5. Store in the fridge for up to 5 days. To serve, eat cold or reheat.