Power quinoa kale salad

I  know a lot of people are working on their new year’s resolutions and for many of you this includes food. I know many are trying new diets and perhaps trying to make it for as long as possible  with them but be sure to read the diet advice I have on this post. A lot of you will benefit from it. This power quinoa kale salad, however, will be perfect for any of you so I hope you give it try.

Power quinoa kale salad | Eat Good 4 Life

I have never ever been fond of diets. As a clinical dietitian and now almost to be physician assistant it perplexes me how many medical professionals have no idea about healthy eating and still advice patients wrong when it comes to healthy eating. Very sad to say the least.

Diet are something that have never work and will never work, that is, if you want lose some pounds temporarily and then gaining all back!

There is no diet, pill, trick in the world that you will find that will aid you to lose the weight for ever. Diets are not sustainable, that is why they are called diets. A change in lifestyle is a different story so I hope you come to that realization and know that diets don’t work. A change in lifestyle is 100% the only healthy and sustainable way.

I will tell you the secret and the things that I have seem to work for those that are ready to take the step. I will list a few pointers here but if you are interested in more detail visit my page here and here.

My food philosophy in a NutShell:

  • Eat without depriving yourself of anything. (Processed and junk food does not count though). When eating things such as rice, pasta and bread try to eat the whole grain counterparts.
  • Eat food of highest quality. EAT REAL FOOD. If you want ice cream, eat real ice cream. If you want a cookie, eat a real cookie, and if you want cake, eat real cake. A cake made with 30 ingredients and fake frosting from the supermarket does not count.
  • Eat from scratch. Cooking meals yourself helps you control what it is in your food allowing you to increase its quality to include less sodium, bad fats and tons of sugar.
  • Don’t skip any meals, especially breakfast. You need to get your metabolism going and start burning calories!! (If you have any questions about this go to the FAQ section for more info)
  • Moderate your servings. This doesn’t mean you have to eat bird portion sizes or gigantic ones either. Use your common sense :-)
  • Exercise when ever possible, walk, run, swim, bike etc If you can get a routine even better, what ever works for you.
  • Try to avoid fake foods and try to buy organic and natural foods when ever possible. Do what you can.
  • Try to avoid soda, even diet versions, and when drinking juices make sure they are 100% juice. Just don’t over drink juice though, 1/2 cup to 1 cup per day is plenty. You don’t want to drink your calories now do you?
  • Hydrate, hydrate, hydrate with H2O and nothing else!!
  • This is not food related but it is very important. You need to make sure you get enough sleep. This is crucial to have your body in balance and allow your immune system and hormones to do their job well.
  • AVOID trans fat, high fructose corn syrup and olestra at all costs. If you want more detail as to why visit my link.

Well, I hope this information was of some value to some of you. If you have any questions don’t hesitate to ask.

I hope you like this power quinoa kale salad. It is fulfilling, easy, healthy and delicious. Note that you can use any type of dressing of your choice, anything goes.

Enjoy!

Power quinoa kale salad | Eat Good 4 Life     Power quinoa kale salad | Eat Good 4 LifePower quinoa kale salad | Eat Good 4 Life

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Power quinoa kale salad

Miryam's original recipe

Yield: 8 servings

Total Time: 20 minutes

Ingredients:

  • 10 oz fresh kale
  • 4 tbsp olive oil
  • 3 cups cooked quinoa
  • 14 oz cooked white beans
  • 1 lb butternut squash, cubed, roasted
  • 1/2 cup raw sunflower seeds
  • 1/3 cup golden raisins

Dressing

 

Directions:

For the dressing, place all the ingredients in a blender and blend until smooth. Set aside.

Preheat oven to 425 F. Add the butternut squash to a baking tray with 2 tablespoon of oil. Toss to combine with the oil and bake for about 15-20 minutes. I like my butternut squash on the crunchy side but you can bake it more if you like. (You can also microwave the squash for an easier quicker way).

While the butternut squash roast, in a large pan, add the remaining 2 tbsp of oil and kale. Saute for 3-5 minutes just to wilt.

In a large mixing bowl add all the salad ingredients including 1/3 cup of the dressing. Toss to combine and serve.

NOTE: You can use any type of dressing you like.


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35 comments

  1. Sounds amazimg except for the taco seasoning. Instead of the taco seasoning try using cumin , chilipowder, paprika, and a pinch of cayanne. That taco seasoning crap has alot of sodium in it and prob other stuff to..

  2. Is the quinoa already cooked or are you saying uncooked?

  3. What brand of taco seasoning do you use?

  4. I’ve made quinoa chili before, but never in a slow cooker, so I LOVE this! :)

  5. There are couple of things I need to get, a slow cooker and a kitchenaid. Can’t believe I don’t have em’, this chili is a must try. I am a big vegetarian fan, and this looks so so delicious.
    Thanks for sharing an awesome recipe.

  6. Nice dish with seasoning ingredients. In my region, south east of Europe, also known as Balkan we have a few similar recipes. The only difference is that we use a lot of onion , garlic and paprika to cooked dishes like this one. But it is always good to try something different and I will definitely will cook it over weekend. Let you know how me and my family like it:)

  7. I made this and it was delish!

  8. do you know of any place else to get the natural taco seasoning? It sounds like a great recipe

    • You can also find it at whole foods or just make your own w/ a mixture of spices like cumin, paprika, oregano, chili powder, onion and garlic powder and salt :-) Thanks for visiting my blog.

  9. I have to leave earlier than I wante and need to have this ready when I get home. Could I cook it on low for 7-8 hours or would that ruin the beans?

  10. Can you use regular canned beans?

    • If you want to use regular canned beans you don’t need to use the slow cooker. You will be done pretty much just in 20-30 minutes sine the beans will be cooked already. You can do this recipe in your stove top.

  11. Great recipe! I made this for lunch today (it’s raining in WA, lol) on the stovetop, since I used canned beans. I added two bell peppers and used 1 can each of black beans, red kidney beans, and garbanzo beans. It tasted delicious and my meat-loving hubby enjoyed it with some leftover rotisserie chicken added. :) Thank you!

  12. Can I use canned beans instead of the ones I have to soak overnight?

  13. Just wanted to say that i made this and it is amazing!

    If i added beef would that work too? As in add it in the start with the beans?

  14. Yes that would work just fine :-)

  15. This looks great. Really have to locate that slow cooker. :-)

  16. Love this for a hearty, meatless dinner! Sounds perfect on this cold, snowy day we’re having today!

  17. Such a wonderful, easy recipe and so versatile! I could easily see throwing some chopped zucchini into this when the weather warms up.

  18. This recipe looks delicious! How much less water would you use for this recipe if you use canned beans instead of dried?

  19. Just wanted to make a note: after soaking the beans, I’d definitely recommend boiling them for 10 minutes before putting them in the slow cooker. I was completely unaware of the endogenous toxins within beans, especially red kidney beans, which actually intensify when cooked at low temperatures. Both my husband and myself were pretty sick after eating this, did a quick google search, and… who knew??
    http://www.independent.co.uk/life-style/health-and-families/features/beware-of-the-beans-how-beans-can-be-a-surprising-source-of-food-poisoning-931862.html

  20. If I wanted to add ground turkey into the recipe when would I add it in? Cooked or uncooked? 

  21. Are the beans 16 ounces BEFORE soaking , or 16 ounces AFTER soaking? I’m a bean soaking novice. Thank you!

  22. Do you rinse the quinoa first?

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