Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
Kale is a rich source of so many vitamins and minerals like calcium, copper, potassium, iron, manganese, and phosphorus and vitamins A, C and K..
Not to mention containing a high concentration of antioxidants like carotenoids and flavonoids – renowned for anti-cancer benefits and quinoa contains higher levels of protein and lower levels of starch than grains such as wheat and rice, making it an excellent choice of slow burning carbohydrate! Add some healthy fats from olive oil and lemon to aid fat digestion and alkalize your system, some nuts and seeds and you have a super healthy and delicious salad!Great as a vegetarian option during week 1 & 2 of the program, or throw in a serve of organic grilled or pan fried chicken thighs or fish for an added protein hit from week 3 onwards.Enjoy!
Not to mention containing a high concentration of antioxidants like carotenoids and flavonoids – renowned for anti-cancer benefits and quinoa contains higher levels of protein and lower levels of starch than grains such as wheat and rice, making it an excellent choice of slow burning carbohydrate! Add some healthy fats from olive oil and lemon to aid fat digestion and alkalize your system, some nuts and seeds and you have a super healthy and delicious salad!Great as a vegetarian option during week 1 & 2 of the program, or throw in a serve of organic grilled or pan fried chicken thighs or fish for an added protein hit from week 3 onwards.Enjoy!
What you’ll need…
For the dressing
- 1/3 cup extra-virgin olive oil
- 1/2 fresh pink grapefruit juice or juice of 1/2 freshly squeezed lemon
- 1 tsp freshly grated ginger (optional)
- 1 tsp rice malt syrup
- Himalayan or Celtic sea salt and freshly ground black pepper to taste
Salad Ingredients
- 1 cup thinly sliced kale – remove the end of the stalks
- 1 cup diced Lebanese cucumber
- ½ cup cherry tomatoes, halved
- 1 cup cooked quinoa
- 1/4 cup goats feta
- 1/2 cup flat leaf parsley, roughly chopped
- 1/4 cup pumpkin seeds ( optional)
- 1/4 cup toasted pine nuts
- 1 desert spoon pumpkin seeds
How to make…
- To make the dressing – add to a glass jar or small bowl, oil, lemon and or grapefruit juice, ginger, and rice syrup, salt and pepper and screw on the lid and shake or whisk with a fork if using a bowl.
- In a medium bowl, toss the kale, parsley, quinoa, cucumber, tomato, and toasted pine nuts. Drizzle with dressing and season with extra salt and pepper if desired. Serve immediately.
Sally’s Tip…
- Cook quinoa on your Sunday cook fest and store separately in an air tight container for up to 2 days ready to add to this dish or any others
- You may prefer to substitute the goats feta with ½ a sliced avocado, for a vegan option.
Serves – 2
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