SERVES 4
This salad is one of our household staples. It takes only about 30 minutes from start to finish, and it is a crowd pleaser. Quinoa is not only gluten free, it is also a superfood, loaded with protein, fiber, magnesium, and iron. Plus, the seaweed is light and refreshing, yet extremely nourishing — though sometimes we’ll omit the seaweed, depending on whom we are serving it to. And there are still plenty of healthy ingredients to enjoy. Kale is a powerhouse, filled with vitamin C, vitamin K, vitamin A, fiber, manganese, and copper. Avocado has healthy fats, and lemon is very cleansing. It’s a hit in our house.
1 cup dry quinoa
2 cups water
1 cup (or more) kale, destemmed and ripped into small pieces
¼ cup olive oil
¼ cup nori (seaweed), cut into small pieces with scissors
2 small cucumbers, diced
1 avocado, peeled, pitted, and cubed
1 tsp. black sesame seeds
Juice from ½ lemon
½ tsp. garlic salt
½ tsp. Himalayan pink salt
1 Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes. Remove from burner and let cool.
2 After the quinoa has cooled a bit, scoop it into a large bowl. Add the kale, olive oil, nori, cucumbers, avocado, black sesame seeds, lemon juice, garlic salt, and salt. Toss together well and serve. It’s that simple!
