Monday, June 15, 2020

Kale Shaved Zucchini Quinoa Salad with Green Harissa Vinaigrette

IMG_3020
So. This is a reflection of how I consume pretty much every solar day. I want to start posting more of the uncomplicated, healthy foods I consume weekly, rather than posting more than “special” or “cheat” recipes. Kale salads are 1 of my absolute faves. They are perfect for prepping inward advance. They tin marinade amongst the dressing & add together-ins and remain inward the refrigerator all week to draw out for lunches, snacks, or a quick dinner side. I am a huge lover of kale..raw, cooked, baked, saute├ęd, smoothie’d, you advert it. This salad is SO fresh and springy as well as beautiful! You will experience soooo healthy afterward eating it.


IMG_3004
IMG_3005
So much GREEN!
Serves 4 (or so depending if it’s a side or repast)






Print


Kale Shaved Zucchini Quinoa Salad with Green Harissa Vinaigrette






Course

Salad



Cuisine

Healthy





Prep Time xx minutes


Cook Time xv minutes


Total Time 35 minutes




Author Molly (Spices inward My DNA)




Ingredients





  • For the salad:


  • 3
    cups
    cooked quinoa (virtually iii/iv c. dry)


  • 5
    c.
    chopped raw kale


  • 2
    medium zucchini, shaved into ribbons amongst a vegetable peeler or spiralized


  • i
    c.
    peas, cooked


  • ane/ii
    c.
    chopped apartment leafage parsley


  • For the vinaigrette:


  • ii
    cloves
    garlic, finely chopped


  • three
    T.
    light-green harissa, I role the Mina make, found at Whole Foods


  • iii
    T.
    rice wine vinegar


  • juice of i lime


  • i/iv
    tsp.
    body of water salt


  • ane/4
    tsp.
    pepper


  • one/iii
    c.
    olive fossil oil





Instructions





  1. Begin past making the vinaigrette. Add garlic, harissa, rice wine vinegar, business juice, table salt, as well as pepper, to a small-scale bowl too stir to combine. Slowly stream inward the olive rock oil, whisking to combine. Set aside.



  2. In a big bowl, combine cooked & cooled quinoa, chopped kale, zucchini ribbons, peas, and parsley. Toss to combine. Add the vinaigrette and toss once again until salad is coated inwards the dressing. Season alongside additional salt together with pepper if desired.







This was inspired by this salad.



EmoticonEmoticon