I am sure everyone is tired of hearing about all these "super foods" and why you should eat them. While yes, kale and quinoa are incredibly good for you, they actually taste good too! Well, at least they do when making my recipes ;)
One thing I like to remember is to "eat the rainbow". And no, we are not talking about skittles all you candy freaks! Not only does your food look vibrant and fresh, but this mantra will also get you tons of the vitamins and minerals that your body needs!
So, what I believe really makes this salad so great is roasting both the blueberries and tomatoes, along with roasting the cashews in a mix of salty, sweet and spice. Throw in a few more veggies and toss with a lemon vinaigerette and you have a heavenly detoxifying meal!
Detoxifying Roasted Blueberry-Kale Quinoa Salad
Ingredients: (yields 4 servings)
1.5 c quinoa
3 c water
1 c blueberries
1 c cherry tomatoes halved
2 c kale stems removed
1/4 c sweet/spicy roasted cashews
1-2 lemons juiced
1 tbsp red wine vinegar
1-2 tbsp evoo
1 tsp garlic powder
1 tsp onion powder
3 tbsp nutritional yeast
s+p
Directions:
Preheat oven 400.
In a pot, combine quinoa and water bring to a boil, turn to low, cover and simmer for about 20 minutes.
In a bowl, drizzle 2 tsp lemon juice over the blueberries and transfer to a baking dish. In another bowl, toss halved cherry tomatoes in evoo and transfer to either same baking dish as blueberries, or a separate on. Cook for about 10 minutes and remove and let cool.
Once quinoa is cooked, transfer to a large bowl, add in about 1-2 tbsp lemon juice, red wine vinegar and evoo. Toss in cashews, kale, nutritional yeast and seasoning. Once cherry tomatoes and blueberries have cooled, toss into quinoa as well. Season to taste and let cool to room temperature or place in the refrigerator for about an hour and serve cool. Either way you it it, it is great!
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