Lunch, Salad, Main Course
Bring 2 cups of water to a simmer in a medium saucepan.
Then add 1 cup of dry quinoa.
Cover and let simmer for 15 minutes. Turn off the heat and let sit five more minutes with lid on.
Soak kale in an ice bath for 3-5 minutes.
This will rinse away dirt and give you crisp, perky kale that holds up to lots of toppings.
Remove kale stems and chop into bite-sized pieces. Place in a large bowl.
Then top with fluffy quinoa.
Top with thinly sliced onions, grape tomatoes, feta, chopped Kalamata olives, and dried cranberries.
Cut everything into nice, small pieces so you can get a little of everything in each bite.
Add balsamic vinegar, olive oil, minced garlic, and dried spices to a jar and shake until it is well combined.
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