I love making up a hearty salad or side dish that keeps for a few days in my refrigerator for a nutritious lunch option or a dinner side dish during the busy work week.
Do you have a favorite dish you make ahead for the week?
Today’s recipe: Kale, Tomato and Quinoa Salad with Lemon Dressing. Personally, I love kale in salads for its taste, crunch, and nutrient profile (rich in calcium, fiber, Vitamin A,C and K) but if you are not a kale fan, you can opt to use a mix of chopped parsley or spinach for this refreshing salad infused with a generous amount of lemon juice and olive oil dressing. Do bear in mind though, the spinach is a bit more delicate than kale, so you will want to eat the salad the day you make it.
You can be creative with this recipe. If you like mustard in your dressings, add a teaspoon or two of Dijon mustard to the salad’s dressing mixture. It does offer an extra punch of flavor. It’s up to you. I sometimes add a handful of toasted hulled pumpkin seeds or pine nuts to add a nice warm crunch to this salad. Toasting the nuts and seeds up just prior to serving is my favorite way to enjoy them.
Hope you enjoy this salad. 🙂