Strawberry-Kale Quinoa Salad + Weekly Menu

Per usual, the long weekend FLEW by. My birthday was a gem – a great workout (spinning and yoga, who dis?!) followed by brunch that rolled right into a drink during a boat ride with friends and family before turning in for a massage, picking up a flower delivery from work, and having a relaxing evening of Jet’s pizza at the local brewery with family and a friend. It was perfection!

Yes, even the Jet’s pizza. I’m a total sucker for a good 8-corner pizza and their Greek salad is soooo good. Lame perfection!

The next 2 days were spent at the beach, the pool, and boating with family and friends. There was no shortage or sunshine or fun times. I got some reading in and finished Jessica Simpson’s memoir, Open Book – which I’d definitely recommend, even as someone who knew very little about Jessica, The Newlyweds, etc.

As we were returning the boat to the dock yesterday, we were invited to a fireworks display over the river. We hemmed and hawed and decided to try and nail down a babysitter – there is zero chance the girls could make it up until 10pm or after for the start of fireworks. I got lucky on my first attempt at finding someone and so the 4th seemed a bit more traditional. Perfect weather for it, no doubt!

Today, we had big intentions of carrying out more holiday weekend plans with the pool or the beach or something…

I haven’t even left the house. I’m still in my PJs (it’s 4:32pm for reference). My top knot from yesterday is still in complete disarray, piled on top of my head. It has been a day of laundry, relaxation, kid time, and LOTS of time in the kitchen. First cleaning it before I made a cherry crisp, a TON of pesto (okay, I did leave the house to cut it from the garden)…and diced up a giant watermelon.

What I didn’t make was anything for the week ahead like I should have done. I’m crossing my fingers for leftovers. If you’re anything like me, however, and love having grab-and-go options for the busy week ahead, this quinoa-kale salad is a perfect choice. It’s also perfect to take to summer cookouts or to serve as a meal with a protein of choice alongside. I’m a big, big fan of protein-rich quinoa salads that offer it all!

Strawberry-Kale Quinoa Salad

Strawberry-Kale Quinoa Salad

Yield: ~10 cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

This salad has it all - flavors, texture, nutrition! Easily adapted to what you have on hand, this quinoa-kale salad will quickly become a staple!

Ingredients

Salad:

  • 1 cup white quinoa, uncooked
  • 2 cups water
  • 4 cups raw kale, deboned and chopped
  • 2 tsp olive oil
  • 1/4 tsp coarse sea salt
  • 3 cups sliced strawberries
  • 1 English cucumber, diced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh basil
  • 2 oz (1/2 cup) goat cheese crumbles
  • 1/2 cup pecans
  • 1/2 cup slivered almonds
  • 1/2 cup dried cherries

Dressing:

  • 3 Tbsp hummus
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 1 Tbsp lemon juice
  • 2 cloves minced garlic
  • 1/4 tsp salt

Instructions

  1. Combine water and quinoa in a small sauce pan; bring to a simmer over medium-high heat. Stir and reduce heat to low; cover and simmer for 15-20 minutes. Remove from heat and set aside for 5 minutes before removing the lid and fluffing with a fork. Cool completely or make ahead and refrigerate until ready to use.
  2. Meanwhile, place kale in a large bowl and drizzle with olive oil and salt. Use your hands to gently massage the kale until bright green and tender.
  3. Whisk together the dressing ingredients in a bowl and set aside.
  4. Add the cooked and cooled quinoa to the kale; drizzle with about two-thirds of the dressing and toss to combine.
  5. To the bowl, add all remaining salad ingredients: strawberries, cucumber, red onion, basil, goat cheese, pecans, almonds, and dried cherries. Drizzle with the remaining dressing and gently toss to coat.

Notes

Recipe adapted from Fit Foodie Finds

Nutrition Information:
Yield: 10 Serving Size: 1 heaping cup
Amount Per Serving: Calories: 254Total Fat: 14.9gCholesterol: 3mgSodium: 164mgCarbohydrates: 25.3gFiber: 3.9gSugar: 8.1gProtein: 6.7g

Loving what’s in season? Check out some of my FAVORITE strawberry & basil recipes!

Weekly Menu: July 5th – 8th

Be well,

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