I recently went to a weeklong running camp, where we had delicious food prepared for us daily (currently jealous of my former self). There, our cook made an amazing quinoa salad that was both tasty and healthy. Unfortunately, I was unable to obtain this recipe (tragic). Despite this, I was craving this salad so much that I just attempted to recreate it. My results were nothing like the green heavy salad that was my inspiration, but I liked my version even better than the first! It’s packed with protein and veggies, and has the perfect balance of sweet/sour/bitter/salty/nuttiness. And it’s super filling! One of my favorite things about salad is that it’s so customizable, so the following recipe is totally a suggestion and substituting ingredients and changing ratios is always welcome.
Yields: 4-5 1 cup portions
2 tbsp of olive oil
2 tsp lemon juice
1 cup of chopped kale (small strips)
⅓ cup of toasted, slivered almonds
⅓ cup of craisins/golden raisins
½ cup of crumbed feta cheese
½ cup of shredded carrot (about one carrot)
1 ½ cup of cooked quinoa, as prepared with instructions on package
Mix olive oil and lemon juice together. This will be your salad dressing. In a separate bowl, mix all other remaining ingredients. Drizzle the dressing over top of salad. This can be served either warm or cold, depending on your mood. It tastes great both ways!
*tip: I like to cook my quinoa in vegetable broth instead of water to give it more flavor