This is a recipe that reminds me how un-inventive I am in the kitchen. I would have never thought to mix together carrots, blueberries, seaweed and put that together with kale and quinoa. Thank you to the genius minds who create recipes for those like me who can't figure out how to top a salad with something other than cucumbers and tomatoes.
Kale and quinoa team up to make a powerhouse duo packed with nutrients like vitamins A, C and K, healthy fats, protein and fiber making this a healthy and filling lunch option. Kale is a superfood known for lowering your cholesterol and detoxifying your system.
No need to worry about making a big batch of this because the kale is so thick and hearty that it doesn't wilt during the week making it the perfect take to work lunch.
Or, if you live in the San Francisco, California area you can head over to
Urban Picnic Eatery and pick up their version of this salad which this recipe was inspired from.
This recipe is also "flat belly challenge" approved, that is how I was introduced to this one.
Flat Belly Challenge Day 3:
My workout today consists of an abdominal circuit and an hour of walking.
Sesame Ginger Kale, Quinoa and Blueberry Superfood Salad
Makes 3 Servings and 10 Tbsp Dressing
Stars of the Show for the Salad:
- 1 cup cooked red quinoa
- 1 container baby kale
- 1 bag shredded carrots
- 1/2 cup toasted slivered almonds
- 1 cup cherry tomatoes, cut in half
- 1 cup blueberries
- 5 sheets toasted sesame seaweed (such as Annie Chun's)
Stars of the Show for the Dressing:
- 1/4 cup extra virgin olive oil
- 1/8 cup balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 glove minced garlic
- 1 tbsp honey
- 1/2 tsp sesame oil
- 1 tbsp water
And Action:
Whisk all dressing ingredients together and put into a small jar with lid, set aside.
Combine all of the salad ingredients, lightly tossing to combine well.
When ready to serve drizzle individual portions with dressing. Enjoy!
