Quinoa and Kale Salad
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Ingredients
Salad
6 cup prepared torn kale (bagged)
2 cup quinoa, cooked
1 cup cherry tomatoes, halved
1/2 cup roasted red peppers, chopped
1/2 cup feta cheese, crumbled
1 avocado, peeled and diced
6 tbsp olive oil
1 zest of lemon
3 tbsp fresh lemon juice
2 tbsp dijon mustard
salt and pepper to taste
Scrambled Eggs
8 egg
1/4 cup milk or cream
2 tbsp parmesan cheese, grated
2 tbsp butter
1 large shallot, diced
2 tbsp fresh chives, chopped
Nutritional Facts
Amount Per Serving
714 Calories
Fat
49 g
Saturated Fat
13 g
Sodium
830 mg
Sugar
4 g
Protein
26 g
Fibre
10 g
Carbohydates
43 g
Directions
Instructions
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In a large bowl, toss together kale, quinoa, tomatoes, red peppers, feta cheese, and avocado.
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In a small bowl, whisk together olive oil, lemon zest and juice, and Dijon. Season with salt and pepper. Pour dressing over salad and toss until combined.
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In a large skillet, melt butter over medium heat. Add shallots and cook until transparent (about 3 minutes), stirring occasionally. Add egg mixture and stir. Cook egg mixture, stirring gently, until set (about 3 minutes).
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Divide salad between 4 bowls. Top with equal amounts of scrambled egg. Sprinkle with chives.
Tip: Portion any leftovers into reusable containers. Let cool, then cover and refrigerate for a grab-and-go lunch the next day.