I have been really in to kale lately. Like, kale yeah!
Aside from my favorite, go-to vegetarian power bowl, I’ve been making kale alternatives to all of my favorite salads in an effort to mix things up. Because as you can imagine, being a plant-based gal, I eat it a lot of the same leafy greens (and it gets old). Two of my current favorite recipes are 1) a kale cashew salad, and 2) a hearty kale caesar.
I became obsessed with kale caesars after my last trip down to Orange County. One of my best girl friends introduced me to it, apparently it’s a thing down there, and it was a total game changer. I came home and immediately started tampering with different recipes to create my own, fool-proof kale caesar salad.
The result? A crunchy quinoa kale caesar.
What you’ll need
A couple handfuls of kale, washed
Half of an avocado
1/3 cup of quinoa
1/4 cup of cherry tomatoes, halved
A pinch of parmesan cheese
The juice from 1/2 of a lemon
Your favorite caesar dressing
Boil 1 cup of water on the stove, and put in your 1/3 cup of quinoa. Once the water is at a boil, cover and turn it down to low to simmer.
While the quinoa is cooking, add your rinsed kale, sliced avocado, tomato halves and parmesan cheese to a bowl and set aside.
Once the quinoa has cooked, remove it from the pot. Drizzle a tablespoon of olive oil in the pot and put the quinoa back in. Cook the cooked quinoa on high until it is crunchy and hard, stirring occasionally, for about 15 minutes. Add your crunchy quinoa to the salad bowl as a healthy alternative to croutons, without compromising crunch.
Top the salad with fresh squeezed lemon juice, and serve with your favorite caesar dressing (feel free to make your own, I’m not that ambitious). Toss and enjoy!