Left over salads in the fridge are so handy for making quick, throw together lunches. Not all salads are great for left overs in the fridge, as they can go soggy (e.g. lettuce, tomato, cucumber), but this salad is PERFECT as a left over. I made a big batch of this when I was away surfing in Whangamata over the long weekend and it covered both dinner, and multiple lunches. The combination of quinoa, pumpkin seeds, and feta makes it suitable for vegetarians. You will get 20g of protein without adding any animal protein. I personally topped the protein up a little with some left over smoked salmon on one day, smoked fish the next, and poached eggs on day three. Jazz it up with some extra hummus or pesto, and whatever herbs you have in the herb garden, and you have one epic salad.
Enjoy ladies!
Serves 4
Ingredients
Protein/Carbs
- 1 full cup uncooked quinoa
Healthy Fats/Protein:
- 1 block of Feta
- Pumpkin seeds (2/3 cup, or 160g pumpkin seeds)
Non-starchy Vegetables/Herbs
- 1 cup chopped cucumber
- 1 cup chopped mint or basil
- 4-6 cups of kale
Dressing/Extra’s
- 4 tbs olive oil, 4 tbs lemon juice
- Half a large pomegranate OR 1/2 a grated apple (for a little sweetness!)
Optional substitutions/additions:
- Add extra protein like eggs, smoked fish, or left over cooked meat from dinner the night before.
- Avocado also goes great for extra healthy fats!
Method
1. Cook the quinoa by adding 2 cups of water or 1 cup of quinoa in a rice cooker or in a sauce pan on the stove. If cooking on a stove, make sure to keep stiring occasionally so the quinoa doesn’t stick to the bottom.
2. Leave quinoa to cool in the fridge, then slice/chop up the rest of the salad ingredients and add to a large salad bowl.
3. Once the quinoa is cool, combine all salad ingredients together, mix well. Leave for 5-10 mins so the dressing can soften the kale, then serve!
Kim x
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MIND YOUR NUTRITION
Kimberley Bell, Registered Nutritionist
Auckland, New Zealand
Master your mind and become your own body expert.
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