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Posted on / by Tracye / in Blog, Recipes

Spring Kale & Quinoa Salad

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Disclaimer: This is salad is ridiculously simple and delicious. That is all.

One of my favorite salads in New York (besides the bowls I toss up in my own kitchen) is the kale and quinoa salad at The Smith Restaurant. It’s light, easy, and a perfect lunch for in-between classes, clients, workshops and the rest.

I’m a bit addicted to it actually. So, last week, I decided to mix up my own take on this favorite for Saturday lunch and, yep, it worked! Enjoy and Happy Spring!

Makes 2-3 servings

1 to 1 1/2 cups tri-color quinoa, cooked (I use Trader Joe’s)

1/2 bunch kale (Lacinato or curly both work), chopped

2 fresh farm eggs, boiled and sliced (Optional)

1/4 almonds, chopped

1/4 raisins/currants/cranberries, chopped

extra virgin olive oil

balsamic vinegar

sea salt

pepper

Prepare all ingredients above. Let quinoa cool for a few minutes, making sure that it stays just a bit warm. Toss all ingredients (saving eggs if using) in a mixing bowl. Drizzle with olive oil, balsamic, salt, and pepper. Toss once more. Top with eggs, if using. Serve.

About Tracye

Tracye Warfield is an inspiration expert and wellness industry leader who coaches people to rock their best lives via her motivational talks, workshops, international retreats, yoga classes, articles, blogs, books, and products. Although a native Californian, she called New York her second home for many years, and now travels the globe serving up her Breathe Big Live Big message to the world.

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