Quinoa Kale and pea salad

Spring time is just around the corner and making salads with an array of vegetables is what I enjoyed eating more than anything especially for dinner. This Quinoa Kale and pea salad was enjoyed even by kids.

quinoa kale pea salad

I love how making salads is so versatile as you can add any type of veggies, grains and protein. For this Quinoa Kale and pea salad I added some sunflower seeds which I love. I add nuts to most salads I make for the simple reason that they are nutrient dense. Not only they have an array of vitamins and minerals but they also have healthy fats, protein, and great taste.

The vegetables I used are almost always organic too. I know that organic food can be a bit more costly sometimes but the little difference in price is well worth it for me and my family. It gives me piece of mind plus organic products taste way better.

One of the most reliable companies I like to purchase my products from is Cascadian Farms. I actually was able to visit one of their farm locations in Seattle not long ago and it was truly awesome. I was able to see first hand how they grow their produce. Not only they do sustainably but their principles on doing so should really be modeled by many food manufacturing companies out there. They are also enrolled on their non-GMO project. I love supporting companies such as this one and purchasing their products.

They not only have organic fruits and vegetables but they also have granola bars, fruit spreads and much more. You can browse their many products here.

For this salad I used their organic peas. I have gathered a few more products from Cascadian Farms when going to the grocery store so stay tuned for more awesome recipes. I think I have a sweet treat coming your pretty soon.

Well I hope you like this healthy, gluten free, super easy and nutritious salad. You can use fresh arugula, spinach or any green leafy greens of your choice.

Enjoy!

quinoa kale pea salad

I love Cascadian farms many products. Not only they are enrolled in the GMO-project but the way they grow their many products is sustainably. I loved when I visited their farm in Seattle a few months back and saw for myself.

quinoa kale pea salad

The only thing you have to do to make this salad is chop the tomatoes and onions and you are good to go. Then you just have to mix all the ingredients. A very simple salad to put together and you can add any other veggies of your choice if you like.

quinoa kale pea salad

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Quinoa Kale and pea salad

Miryam's original recipe

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

  • 4.5 oz baby kale
  • 2 cups quinoa, cooked
  • 2 oz pea shoots
  • 1/2 red onion, sliced
  • 4 oz cherry tomatoes, diced
  • 10 oz Cascadian Farm organic sweet peas, frozen
  • 1/3 cup raw sunflower seeds

Dressing

  • 1 tbs Dijon Mustard
  • 1/4 cup rice wine vinegar
  • 2 tbs extra virgin olive oil
  • 1 tbsp honey, maple syrup for a vegan version
  • 1/2 tsp ground fresh black pepper

 

 

Directions:

In small mixing bowl mix the dressing ingredients and set aside. Place the sweet peas in a microwave safe bowl with a tablespoon of water and microwave for 2-3 minutes on high.

In a large mixing bowl place the salad ingredients including the peas and mix through. Add the salad dressing and combine. Serve immediately.

NOTE: Use maple syrup for a vegan version.

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9 comments

  1. I too love Thai kitchen. The soup looks so tasty!

  2. This looks very good. Can you tell me where the trans fats are coming from? I’ve been brainwashed to try to eliminate trans fats, but perhaps as a registered dietitian you can help me understand if they are as bad as I’ve been told. I’m just starting on a journey of learning to cook. :)

  3. ha ha,there are no trans fats. I read wrong!!

  4. What a seriously gorgeous soup. Wish I had a bowl for dinner!

  5. WE have been craving Thai in this house! This soup looks awesome!

  6. I could eat thai food all day every day also!! It has the best flavors…and this soup is no exception!

  7. I didn’t have any tom yum paste so I just did four tbsp of red curry paste and at the end, squirted in sriracha! Very tasy!

  8. My version…turned out pretty good. No tom yum paste but looked it up and improvised by adding shrimp to the soup and extra curry paste. Used the lemongrass from my garden for the first time which was great. And added some asparagus I cut in thin diagonal slices. Very filling!

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