I know this is my 3rd variation of a Kale and Quinoa salad, but this is probably my favorite. Quinoa packs serious nutritionally-rich, protein punch and Kale, well it’s about the healthiest thing you can put in your body! (and has the highest ANDI score)
Kale and celery are both alkalinizing (which means that prevent things like cancer and premature aging!) The sunflower seeds add additional protein, major fiber, calcium, magnesium, the list goes on!
I dared to take this healthy dish as an appetizer to a party where I knew only the host, and I’ll tell ya’ it was a hit! The gals there were eager to score the recipe, so, Ladies of Lapaloma Lane, this one’s for you!
INGREDIENTS & INSTRUCTIONS:
In a small pot add 1 cup of quinoa (or bulgur, barley or faro) and 2 cups water, bring to a boil, then simmer until water is gone.
While quinoa is cooking, In a large salad bowl add:
1 bunch or bag organic kale, washed and de-stemmed
3 organic celery sticks chopped
1/4-1/2 cup sunflower seeds
8 oz Annie’s Goddess salad dressing (or Annie’s Woodstock or your favorite salad dressing; or 1 tub of hummus, 2 Tbsp of olive oil and 1 Tbsp apple cider vinegar as your dressing)
1 Tbsp Siracha (or any ole hot sauce–for you hot sauce haters out there, you won’t even notice it, I promise; Plus, hot sauce revs the metabolism and fights infection!)
Add cooked quinoa to salad bowl and cover with a towel. The warm grain helps steam the coarse kale.
Salt and pepper to taste and mix thoroughly.
Serve Warm or cold. And prepare for a fan club or recipe requests!
Keeps in fridge all week.