Wow it’s been a while…
My food choices lately have not been blog worthy. Lots and lots of eggs on toast, porridge and soup- pretty boring and very repetitive.
After a deliciously indulgent Easter long weekend I decided it was time to push myself to pick up the variety in my diet and include some more fresh vegetables now that Spring has finally sprung!
On Monday night I prepped a giant salad for us to graze on throughout the week. It’s a goodie and I will definitely be making it more often!
Kale pesto quinoa salad
1 cup dried quinoa- prepared and cooled
1 diced organic tomato
1 diced organic red pepper
1/2 diced red onion
1 head of parsley chopped
1 can of chickpeas rinsed
Mix veggies well with cooled quinoa and set aside while making sauce.
Creamy Kale pesto sauce
1 head of organic kale cleaned and chopped
1 package of fresh basil pulled off the stem
1 ripe avocado
1 clove of garlic diced
1 handful of walnuts (probably a heaping 1/4 cup)
2 tablespoons of extra virgin olive oil
2-4 tablespoons of water
1/4 cup nutritional yeast
Pinch of salt
Whip everything together in the food processor until its nice and creamy.
Stir sauce into quinoa salad and you’re good to go!
Super easy to whip up and it will keep in the fridge for a few days. I love salads like this. They perfectly compliment grilled chicken, grilled fish, a nice steak… OR, they are perfect on their own.
With the baby on it’s way soon I’m trying to build up my arson of easy, healthy, delicious and quick meals and this salad definitely fits the bill.
Hope you enjoy it as much as we do 🙂