Lacinato Kale, Quinoa & Plum Tomato Dish
Ingredients
- 1 bunch lacinato kale destemmed and finely chopped
- 250 grams plum tomatoes sliced
- 1 cucumber sliced and quartered
- ½-1 cup parsley finely chopped
- 2 shallots chopped
- ½ cup quinoa
- ¼ cup lemon juice
- 3 tablespoons coconut oil
- natural salt to taste
Instructions
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Get ingredients ready for preparation and use.
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Finely chop your kale and parsley.
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Once the kale and parsley is chopped, start cooking the quinoa according to directions provided on package. While the quinoa is cooking, finish preparing all other ingredients.
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In a large salad bowl, add your finely chopped lacinato kale and parsley.
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Add lemon juice and coconut oil to the salad bowl and mix and massage contents with your hands.
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Now add your cucumber, plum tomatoes, and shallots.
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Once the quinoa has finished cooking, you may add it directly to the salad bowl or allow it to cool down first. Mix everything together with utensils.
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You... are... done! Feel free to serve! Optionally place a few parsley leaves on top for garnish.
Recipe Notes
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only. (But it's not the end of the world if you use refined coconut oil.)
To give the quinoa a golden color, pour in 1 rounded teaspoon of turmeric root powder right after adding the quinoa to the boiling water (that is if you were instructed to bring water to a boil before adding the quinoa).
Quick 101 on De-Stemming Lacinato Kale
To de-stem lacinato kale, lay each leaf with its back facing upward and use a sharp knife to cut from the top end toward the bottom end, against each side of the stem.
Recommended coconut oil brand: