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.