10 Recipes To Try This Week

10 Recipes To Try This Week

Oh hey quarantine life, anyone feeling cooped up and about to LOSE THEIR MIND? Yeah, me too! I miss people, I miss gallivanting around town, I miss coffee with friends, I miss brunch, I miss going shopping at Target and Homegoods. But I can’t complain, we are happy and healthy. My husband has a job, I’m still trucking along in the blog world and kids are mostly adjusted to this new way of online learning.

But there are certainly days that are better than others. One day I’m cruising along – feeling productive and the next crash and burn. One or two kids drive me up a wall and make me want to run – run faster than I ever have before (and I don’t run!) It’s a difficult time for many folks but there are also many silver linings. Here are a few glimmers of light and things that have kept me going lately

Glimmers of hope

  • Our Earth has never been happier + cleaner.
  • My hubs is “home” by 5 from work.
  • I have saved sooooo much money on gas, literally not driving all around town.
  • I cherish our daily family walks, those weren’t a thing before – love it!
  • No after school activities is giving us quality time and life back.
  • Days are getting longer and the sun has been shining.
  • Thankful for a yard and outdoor space at our home.
  • My fridges, pantry and home have never been more organized – or in the process of getting organized!

I hope you find some moments of joy throughout your day as times have changed. There are definitely grim thoughts and feelings, I especially feel for our small local businesses that have suffered during this time. If you can support just one near you, I hope you do. Here are a few local businesses that I am always thrilled to support:

I know you’re here for a recipe, so I’m posting this simple Kale Salad for your pleasure. The beauty with kale is that it lasts so much longer than lettuce, on its own and even once dressed as a salad. Feel free to swap out any of your ingredients to reflect what is in season or what you have in the pantry/fridge right now. I’m also including 10 recipes to try this week from some blogger friends. These are all PERFECT snacks to feed those hungry children, because they are hungry like 100 times a day. Hope you give some of these a try!

10 Recipes to Try This Week:

Cardamom Fig & Almond Oatmeal Cookies by Almond & Fig
Dalgona Chocolate Milk by Proportional Plate
Fig Bars by Hola Jalapeno
Lemon Poppyseed Muffins by Well Seasoned Studio
How to Make the Perfect Smoothie by Rainbow Plant Life
Sugar Cookie Sprinkle Bars by Diane Morrisey
Cucumber Sushi by Feel Good Foodie
Mango Coconut Tapioca Pudding by Salt N’ Pepper Here
Roasted Spiced Nuts by Salima’s Kitchen

Kale Quinoa Salad

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  InstagramTwitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

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Kale Quinoa Salad

Kale Quinoa Salad

  • Author: Cosette’s Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: Italian

Description

Simple kale salad that is delicious right away, but also holds up well in the fridge as a weekday meal anytime.


Scale

Ingredients

Salad Ingredients:

  • 6 cups of chopped Italian Kale (or any variety)
  • ¼ cup tri-colored quinoa (or any variety)
  • ¼ cup pomegranate seeds
  • ½ sweet apple, sliced
  • ¼ slivered almonds

Dressing Ingredients:

  • ½ cup Extra Virgin Olive Oil
  • ½ cup Pomegranate Vinegar – can sub with red wine vinegar
  • 1 tsp dried mint leaves
  • 2 tsp whole grain or dijon mustard
  • 2 Tbsp honey, warmed (sub brown rice syrup to keep vegan)
  • Salt and pepper to taste

Instructions

  1. Prepare quinoa according to your package directions, you may prepare more and use in another dish. If preparing for salad, you’ll need ¼ cup quinoa (rinsed) and cooked in ½ cup of water. Prepare and let cool.
  2. Remove kale from stems, roughly chop and clean. After cleaning and drying, drizzle with a teaspoon of olive oil and massage gently, set aside.
  3. Prepare dressing.
  4. Combine all you ingredients for your dressing in a jar with lid. Shake vigorously to combine and create an emulsified dressing.
  5. Combine your cooled quinoa and kale together and toss with ⅓ cup of your dressing.
  6. Plate mixture and top with apples, pomegranate seeds and almonds. Drizzle additional dressing if desired or serve on the side.
  7. Salad stores well in the fridge for 3 days. Store any remaining dressing in fridge.

Notes

  • Be sure to rinse quinoa for at least 30 seconds before cooking to remove natural coating, saponin, which can make it taste bitter or soapy.
  • You may add goat cheese, manchego cheese and/or chicken to add additional protein and create a complete meal.

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