Kale & Quinoa Salad


Kale & Quinoa Salad topped with roasted eggplant and pine nuts with Dijon/EVOO dressing drizzled on top

Yesterday, after attending Wanderlust in the City, an outdoor yoga event, I was inspired to make a nutritious, healthy dinner to hopefully last me throughout the week.

I decided to pick up a huge batch of kale and make a big bowl of quinoa so both of those items could last me all week. Then I decided to make roasted eggplant to add to the salad and top it off with some pine nuts and an EVOO w/Dijon Mustard dressing. I made enough dressing to store in my fridge for the week.

Kale & Quinoa Salad

A bunch of Kale (as desired)

1/4 cup cooked quinoa (store the remainder of what you made in the fridge for the week)

1/2 roasted eggplant cubed & seasoned with salt, pepper and EVOO

1 tbsp Pine nuts


1/2 cup of Extra Virgin Olive Oil (EVOO)

1 tbsp of Dijon Mustard

1/2 tsp of salt

1 minced garlic

Juice from 1/2 of a lemon

To make the dressing, whisk together the garlic, salt, Dijon, lemon juice, and EVOO. Store whatever you don’t use in the fridge for later.

This is a perfect salad for spring/summer since it is very light and refreshing. Also, you can have kale and quinoa and add whatever toppings you like to it. Tonight, I am thinking about adding some avocado, tomatoes and almonds.


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