Tag Archives: kale

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.


Serves: 2

Ingredients:

  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional

Method:

  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired

Kale & Quinoa Salad

Here’s a great make-ahead salad that tastes even better after a few days in the fridge. I made this last Sunday and ate it as late as Wednesday for lunch and it was still delicious! Because of nut allergies at school, I replaced the almonds with pumpkin seeds and topped with feta for some extra protein.

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Ingredients

Salad:

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 bunch kale
  • 1/2 cup dates, diced
  • 1/2 cup almonds or pumpkin seeds
  • feta cheese, optional

Dressing:

  • 1 tbsp orange juice
  • 1/2 tbsp lime
  • 2 teaspoons maple syrup
  • 1/4 cup extra-virgin olive oil
  • Sea salt

Instructions:

  1. Combine ingredients for dressing, stir and refrigerate
  2. Heat oil in a cast iron fry pan, saute onions on low for 20 minutes, until caramelized, add garlic for the last 5 minutes
  3. Bring 1 cup of water to a boil, add quinoa, reduce heat, cover and let simmer for 15-20 minutes
  4. Wash and cut kale and toss with nuts/seeds
  5. Add caramelized onions, quinoa and dressing.
  6. Toss until everything is well combined
  7. Serve with crumbled feta if desired

Kale & Collard Salad

Don’t let the name of this salad fool you. Fresh pears, crunchy walnuts, chewy raisins and soft crumbled feta are tossed between hearty leafs of kale and collard. Served with a homemade dressing, this salad can make a satisfying lunch or a great side for supper. This recipe made two servings of salad served on a large dinner plate (pictured below)

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Ingredients:

Salad

  • 1 pear, chopped
  • 1/4 cup raisins
  • 1/4 cup walnuts
  • 1/2 cup feta, crumbled
  • 2-4 leafs of collard
  • 6-8 leafs of kale

Dressing

  • 1/8 cup apple cider vinegar
  • 1/8 cup olive oil
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1/2 tsp oregano

Instructions

  1. Combine salad dressing and toss with kale & collard
  2. Add remaining ingredients and enjoy

Kale, Quinoa & Egg Breakfast Scramble

A great brunch idea that reheats perfectly the night day for a quick week-day breakfast. Top with a fried or poached egg, or scramble your eggs and combine with kale & quinoa stir fry.

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Serves: 2          Prep Time: 15 minutes          Ready In: 20 minutes

Ingredients

  • 1/2 cup red quinoa
  • 1 cup water
  • 2 tbsp butter or oil
  • 1 small onion, diced
  • 1/4 red, orange & yellow peppers, diced
  • 1/2 tomato, diced
  • 2 large kale leafs, chopped
  • 1 tbsp lime juice
  • 1/2 tsp cilantro
  • 1/2 an avocado, chopped
  • 2 eggs

Instructions

  1. Bring water to a boil in a small sauce pan
  2. Add quinoa, reduce heat, stir and cover
  3. Let cook for 10 minutes until water is absorbed
  4. Meanwhile, heat butter in a cast iron fry pan
  5. Saute onion for a few minutes, then add peppers and saute for another few minutes
  6. Next, add kale and stir until it softens
  7. Finally, toss in tomatoes
  8. Once quinoa is cooked, add lime and cilantro and transfer to fry pan with veggies
  9. Now fry or poach your eggs
  10. Place quinoa/kale mixture equally on two plates, add avocado, and top with egg

Pear & Kale Salad

I wasn’t a big fan of kale when I first starting cooking with it. Now, I cannot get enough of this hearty, green leaf. I was inspired by a grilled peach recipe but ended up with this after finding pears instead of peaches in my fridge. Add a slice of baguette with goat cheese and a drizzle of balsamic vinaigrette to make this a light supper or enjoy on its own as a lunch salad.

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Ingredients

Salad:

  • 4 cups of kale, chopped
  • 1 pear, sliced
  • 1/2 avocado, sliced
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 1/4 cup goat cheese, crumbled
  • homemade sweet balsamic dressing

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions

  1. Combine salad dressing and refrigerate
  2. Wash and chop kale
  3. Combine kale, dressing and toss
  4. Arrange kale on two dinner plates
  5. Add remaining ingredients, dividing equally between two plates

Beet, Kale & Apple Salad

I made my first batch of bottled beets this year, and experimented with some flavours to create this simple but tasty salad. If you find kale tough as a salad leaf, try combining the beet juice with the kale leafs overnight and allow the juice to soften the kale slightly.

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Makes: 2 lunch sized salads          Prep Time: 30 minutes          Ready In: 40 minutes

Ingredients:

  • 6-8 stems of kale, chopped
  • 1 apple, cored & sliced
  • 1/4 cup pecans
  • 1/2 cup bottled beets, plus juice to spare
  • 1/4 cup goat cheese

Instructions:

  1. Wash & chop kale, and pour approximately 1/4-1/2 cup beet juice over the leafs
  2. Allow to sit in juice, refrigerated for 30 minutes to overnight
  3. Toss remaining ingredients into salad and serve

Kale & Feta Omelette

Here’s a quick, hardy brunch idea to add more greens to your diet. You can play around with the flavours by switching feta to cheddar (which I did for someone who doesn’t like feta) and omitting the bacon if you’re a vegetarian.

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Serves: 2          Prep Time: 10 minutes          Ready In: 15 minutes

Ingredients

  • 3 eggs
  • 1/4 tsp tumeric
  • 1/8 tsp chili powder
  • pinch of sea salt
  • 1 tbsp oil + 1 tsp
  • 1/2 cup red pepper, diced
  • 1/4 cup onion, diced
  • 2 cloves of garlic, minced
  • 1/2 cup kale, chopped
  • 2 oz feta cheese
  • 2 slices of bacon, crumbled, optional

Instructions

  1. If using bacon, cook bacon, set aside & crumble
  2. Mix eggs and spices in a small dish
  3. Heat 1 tbsp oil over medium heat and saute onions, garlic & peppers
  4. Once veggies are soft, add kale to soften, until it turns bright green
  5. Transfer veggies to a small bowl
  6. Heat 1 tsp oil in a fry pan
  7. Add half the egg mixture and allow to set, approximately 2-3 minutes
  8. Add half the veggies, crumbled cheese and bacon and let set another 2 minutes before flipping
  9. Repeat sets 6-9 for the second omlette

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