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A touch of summer

Massaged Kale topped w/ Quinoa and Summer Delights

Ingredients:

  • 1/2 cup quinoa
  • 2.5 cups of water
  • 3 handfuls kale leaves, chopped bite size
  • 2 tbsp balsamic vinegar
  • 1 ripe mango, diced
  • 2 medium tomatoes, chopped
  • 2 pieces of roasted bell peppers (store-bought)
  • 1 tbsp herb de provence
  • salt to taste

Dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey mustard
  • a pinch of salt

Directions:

  1. Add dressing ingredients in a jar, and shake to combine. Set aside.
  2. Massage kale with balsamic vinegar for 2-3 minutes. Set aside to “merry” flavors.
  3. Bring a pot of water to boil. Water should be enough to cover quinoa. Throw in quinoa and cook on medium heat between 7-8 minutes. Remove access water (if any), fluff quinoa with a fork, put on a lid and turn off heat to cook off remaining moisture. Click to read more on how to prep quinoa.
  4. Once quinoa is cool, toss it with mango, tomatoes, bell peppers, herb de provence, kale, salt and dressing.
  5. Serve room temperature or cold.


I didn’t end it there. This salad was missing something. A little more texture and protein to have it as an entree.

And finally it dawned to me – TOFU! Let me tell you, it was a good decision 🙂

The only difference in this recipe is that I subbed out mango for broccoli, added pan seared tofu and some cashews for crunch!

 What are your summer meal/ingredient inspirations?