Kale Quinoa Salad

Kale Veggie Mash Up Salad
Prep time
Cook time
Total time
This is a simple way to get your veggies in during the week. I recommend you rotate what's in season in terms of the greens you use, switch up your hearty veggies and herbs too. Here is the basic template and combo that I love! i prep this all on Sunday and have it the entire week as a side dish. All I have to do is pan fry an egg to place on top and serve.
Serves: 4-8
  • Organic Tuscan Kale ( always organic- this is a heavily sprayed crop) Trader Joe's prewahsed and cut Organic Kale is my go to.
  • 1 cucumber
  • 1-2 bell peppers
  • Various herbs: cilantro, flat leaf parsley
  • 1/ lemon
  • Olive oil
  • sea salt
  • Optional:
  • Pickled onions( great for improving your gut microbiome)
  • Crispy Chickpeas (I Air Fry mine or you can purchase them as most stores)
  • Organic sliced Air Fried Brussel Sprouts (here's a simple recipe)
  • ¼ cup cooked Quinoa
  • Egg
  1. Start by Air frying or roasting Brussels sprouts. Here's a simple recipe
  2. While the Brussels sprouts are cooking. Pour the kale in a colander and massaging it with a drizzle of olive oil and a pinch of sea salt. massage for 2 minutes. Set aside
  3. Chop your bell peppers and Cucumbers about the same size. I use this simple veggies chopperwhich is a fabulous time saver.
  4. Chop several tbsp of cilantro and parsley
  5. Pour kale into a salad bowl add cucumber, bell peppers, herbs. Squeeze ½ of lemon drizzle with a touch of olive oil, 1 pinch of sea salt and toss.
  6. Cook an egg, poach or pan fry an egg.
  7. Top with Goat cheese, pickled onions, and crispy chickpeas and fried or poached egg.
  8. Pan fry 1-2 eggs to put on top.
  9. Serve.