As summer slowly begins to come to an end, the search for the perfect back-to-school lunch recipes becomes a task of its own. If you need a simple and quick lunch or dinner idea that can easily be meal prepped days before, this veggie lover’s Kale Quinoa Salad is for you. It’s ideal if you have 30 minutes to spare and also makes a great side dish to pair with your protein of choice. This dish is also super versatile as you can use whatever produce you have in your fridge.
This healthy Kale Quinoa Salad is packed with complex carbs, fat and protein for the ultimate balanced and nourishing meal that will help fuel both your brain and body. The added Vital Proteins Collagen Peptides – which is odorless, flavorless and easily dissolves in both hot and cold liquids – helps to support healthy hair, skin, nails and joints.
Let’s dig in!
Kale Quinoa Salad
Yields 4 servings of Kale Quinoa Salad
Ingredients:
For the Dip:
- 1 C of cooked quinoa
- 3-4 large handfuls kale
- 1 C broccoli
- 1 C cherry tomatoes, halved
- 1 onion, diced
- 2 garlic cloves, diced
- 1 t garlic powder
- 1 T extra virgin olive oil
- Salt and pepper to taste
Ingredients for the Dressing:
- 1 scoop Vital Proteins Collagen Peptides
- 1 T extra virgin olive oil
- 1 T lemon juice
Directions:
- Heat a skillet with olive oil over medium heat and sauté the onions and garlic until translucent.
- Add the kale, broccoli and seasoning. Stir then cover and let it cook for about 5 minutes. Uncover the skillet and let the heat continue cooking the veggies until tender.
- Next add the cooked quinoa by gently mixing it into the sautéed veggies. Set the skillet aside.
- In the meantime, make the dressing in a small bowl by mixing in one scoop of Vital Proteins Collagen Peptides with olive oil and lemon juice, whisk until collagen has completely dissolved.
- Transfer the quinoa into a serving bowl then drizzle the dressing over it and add the cherry tomatoes before serving. Enjoy!
Recipe Notes:
- Meal prep this meal the night before to have on hand for the next few days.
- Leftovers can be stored in the fridge for about 4 days.
