Hey guys, Kristen Vander Hoeven here from the SoSasha.com team bringing you another quick and easy bowl recipe that you can quickly make at home this week. Quinoa, quinoa, quinoa…everyone’s obsessed with quinoa. It’s basically the perfect blank canvas for an infinity amount of recipes. You can turn it into anything you like and trick your mind and belly into thinking your eating a big delicious bowl of bad carbs. I’ve adjusted this recipe to compliment my salmon but as time passes I will add and modify different recipes on how I prepare this golden grain.

Quinoa Salad with Kale and Pickles

I added dill pickles this time to compliment the fish as well as bring that sour element to cut the flavour of the buttery salmon. I love added fermented food to almost anything I’m eating. It aids in digestion which helps to eliminate bloating. You can try different fermented foods like kimchi, sauerkraut, kombucha, etc.

Quinoa Salad with Kale and Pickles

QUINOA SALAD WITH PICKLES & KALE

PREP: 25 min

COOKING: 30 min

INGREDIENTS:

  • 1 cup of quinoa
  • 2 cups of water
  • 1/2 vegetable bouillon cube (if you have home made stock use that instead)
  • 6-8 cherry tomatoes halved
  • 3 large dill pickle spears diced
  • 1 cup of kale loosely chopped
  • 1 green onion

DRESSING:

  • 6 tablespoons EVOO
  • 3 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon of maple syrup
  • salt and pepper to taste

DIRECTIONS:

Quinoa Salad with Kale and Pickles

Add all of your ingredients and dressing to your quinoa. You can serve warm, cold, whatever you wish. NOTE: For the perfect fluffy quinoa, start by rinsing your quinoa in a mesh strainer. This helps take off a weird coating that the grain has which can lead to it being a bit bitter and unfluffy. Once rinsed, placed quinoa into a sauce pan with about 1 tablespoon of olive oil. Toasting your quinoa before cooking brings out a nutty delicious flavour. After it’s all toasty and fragrant, add your water or cooking stock. Bring to a oil then turn your heat down and simmer with lid on for about 15 minutes. Remove from heat but leave on the lid and let sit for another 10 minutes. Remove lid, fluff with a fork.

Quinoa Salad with Kale and PicklesPhotography by Jilly Botting

For more recipe inspiration and healthy meal ideas, follow me on Instagram using the handle @KristenVanderHoeven, xoxo

Author

So Sasha is a balanced lifestyle blog which covers Sasha's daily musings and let's her share her tips, tricks and everything that inspires her in fashion, beauty, fitness, food, art, design, health and wellness with other women. With her love and passion for fashion, coupled with consistent inquiries from both friends and strangers about how she stays fit, where she shops, eats, and travels to, Sasha finally decided to create So Sasha in October 2012. Apart from being a self-proclaimed fashion fanatic with a penchant for mixing luxe labels with budget finds, she is also a foodie (who loves organic, clean eating) and considers herself a "well-heeled" traveler...pun intended. Having lived in cities around the world, Sasha currently calls Toronto home and lives with her Yorkie/Bichon mix Brooklyn.

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