A nourishing salad, full of protein and fiber, is rich in various vitamins and minerals and contains ingredients that have known anti-inflammatory properties! It takes 30 minutes to put together and tastes wonderful as aside dish or main meal!
I remember the first time I bought and ate raw kale. It was awful. I couldn’t understand how people could enjoy eating this cardboard textured vegetable. That was until I discovered the art of massaging kale. Yes, it does sound cliché and totally hipster. But massaging kale in a bit of olive oil and lemon juice/apple cider vinegar really does make it 100x more delicious and edible. Trust me on this! It turns it from a cardboard to a much softer texture. It made eating raw kale in something other smoothies much more bearable for me.
Now that I’ve actually eaten it many, many times, I have developed a bit of a love for it and find myself not even minding the raw, un-massaged kale every now and then. I’m glad I persevered with it because kale is loaded with so much goodness – Iron, Calcium, Magnesium, fiber and Vitamin C to just name a few things! So if you currently aren’t a fan of raw kale, please do give this whole hipster-massaging-kale thing a try, you might end up loving it too!
There a few other reasons why I love this salad so much. I used quinoa in this recipe to make this even more nutritious. Quinoa is a beautiful source of plant based protein, omega 3 fatty acids and fibre. It’s also really easy to prepare. I simply rinse it and pop it in my rice cooker and cook it as I would my rice, and it’s done within 20mins!
For the dressing, I mixed together olive oil, turmeric, peanut butter, ACV and a bit of honey. I love turmeric. I recently bought some organic turmeric powder on the weekend, so I’m excited to be using it in a lot more of my meals! Did you know it has been used for hundreds of years in natural medicine, and is well known for it’s anti-inflammatory, anti-bacterial and immune supporting properties. In conjunction with the omega 3 fatty acids from the quinoa, this is a great recipe for those looking to reduce inflammation.
For a bit of added crunch, I also added cashew nuts and sunflower seeds to the salad. Nuts and seeds are a great way to add in extra fats, protein and nutrients. I try to throw some in most of my dishes, from salads to stir fries!
This salad took about half an hour to put together and it made enough for 4 nicely sized lunches. I’ve been enjoying mine with big dollops of hummus, and Jared has been enjoying his with either salmon or sardines. We both loved it so much that I think I’ll make it again very soon.
I hope you enjoy the recipe, and please do feel free to post a photo of it on Instagram and tag me (One Dish Away) so I can see it! I’d love to share your photos on here!
- 1 cup quinoa, rinsed
- 1 bunch of kale, stems removed, leaves torn into bite sized pieces
- 1 tablespoon olive oil
- 2 tablespoon organic apple cider vinegar
- 1/4 cup raw cashews
- 1/4 cup raw sunflower seeds
- 2 tablespoons olive oil
- 1 tablespoon smooth peanut butter*
- 1 teaspoon turmeric
- 1 teaspoon organic apple cider vinegar
- 1 teaspoon honey
- Topping: Coconut chips (optional)
- Cook the quinoa according to packet instructions.**
- While the quinoa is cooking, add the tablespoon of olive oil and apple cider vinegar to the kale and massage for a minute, making sure all the kale is coated well. Set aside.
- Make your dressing by combining all the dressing ingredients in a small bowl and whisking together.
- Once the quinoa has cooked, take it out of the pot and let it cool for 5 minutes.
- Combine the kale, quinoa, dressing, cashews and sunflower seeds and top with coconut chips if using.
- *I used a natural peanut butter (no ingredients other than peanuts) and so the texture was quite smooth and silky and easy to incorporate into a dressing.
- **I cook my quinoa in a rice cooker, with a ratio of one cup quinoa to one and a half cups water. It takes around 15-20mins to cook.