With its understated taste, protein-packed quinoa is a great neutral base for fresh, warm summer salads. Cherry tomatoes, kale, carrots, and avocado make a nourishing medley of goodness.
Serves 2 as main course. (Use organic and fresh ingredients whenever possible.)
- 2 cups quinoa; rinsed and prepared according to instructions on package
- a fist full of kale; washed and chopped
- 1 small carrot; shaved into ribbons using vegetable peeler
- 18-24 cherry tomatoes; washed and quartered
- 2 Tbsp. olive oil
- 2-4 garlic cloves; minced
- 1 Tbsp. dried basil (use fresh herbs if you have them)
- 1 Tbsp. dried oregano
- 1 tsp. freshly-ground black pepper
- 1/2 avocado; cut into thin wedges
Prepare quinoa. Wash vegetables and cut accordingly. Steam kale and carrots on stove top until brightly colored. Quarter tomatoes and place in medium-sized bowl with olive oil, garlic, herbs, and black pepper. When steamed vegetables are done, add them to the tomato mixture and gently stir all ingredients until well mixed. Place 1 cup of hot or room temperature quinoa in each serving bowl. Spoon vegetable mixture on top of quinoa bed and garnish with avocado wedges. Optional: Blue corn chips make a nice accompaniment.
