Wednesday, June 6, 2012

Jalapeño Kale and Quinoa Salad

Last night for dinner, I made a Jalapeño Kale and Quinoa Salad. To accompany the salad, Zach made some spicy black beans in the pressure cooker. We served the salad and beans together, topped with fresh avocado - it was a bowl of goodness.





After dinner, Zach and I went out to support the D.A.R.E group by getting unlimited ride wrist bands for their annual carnival. At one point of the night, I almost thought I was going to loose the bowl of goodness I ate... but I'm happy to say it stayed down =)



Jalapeño Kale and Quinoa Salad
by Sarah Farsh June 5, 2012
  • 3 cups cooked quinoa, follow package for cooking instructions
  • 3 cups finely chiffonade kale
  • 1 orange bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1 jalapeno, finely diced (1/2 if your a baby)
  • 2 limes, juiced
  • 2 tbsp tamari (or soy sauce)
In a large bowl, toss all ingredients together well. Serve on it's own, or make a bowl of goodness by adding your favorite beans and avocado on top! *You can use less kale if you prefer your salad to be more grainy... I like to squeeze as much greens in as possible.. but you should do what tastes good for you.

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