Recipes

Quinoa and Kale Salad

Top a healthy make-ahead salad with seasoned scrambled eggs. Perfect for lunch on-the-go or a fast dinner!

Serves:
4
Prep Time:
20 min
Cook Time:
10 min

Ingredients

Salad

  • 6 cups ( 1.5 L ) prepared torn kale (bagged)
  • 2 cups ( 500 mL ) cooked quinoa
  • 1 cup ( 250 mL ) cherry tomatoes, halved
  • ½ cup ( 125 mL ) chopped roasted red peppers
  • ½ cup ( 125 mL ) crumbled feta cheese
  • 1 avocado, peeled and diced
  • 6 tbsp ( 90 mL ) olive oil
  • Zest of 1 lemon
  • 3 tbsp ( 45 mL ) freshly squeezed lemon juice
  • 2 tbsp ( 30 mL ) Dijon mustard
  • Salt and pepper

Scrambled Eggs

  • 8 eggs
  • ¼ cup ( 60 mL ) milk or cream
  • 2 tbsp ( 30 mL ) grated Parmesan cheese
  • 2 tbsp ( 30 mL ) salted butter
  • 1 large shallot, diced
  • 2 tbsp ( 30 mL ) chopped fresh chives

Instructions

  1. In a large bowl, toss together kale, quinoa, tomatoes, red peppers, feta cheese, and avocado.

  2. In a small bowl, whisk together olive oil, lemon zest and juice, and Dijon. Season with salt and pepper. Pour dressing over salad and toss until combined.

  3. In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper.

  4. In a large skillet, melt butter over medium heat. Add shallots and cook until transparent (about 3 minutes), stirring occasionally. Add egg mixture and stir. Cook egg mixture, stirring gently, until set (about 3 minutes). 

  5. Divide salad between 4 bowls. Top with equal amounts of scrambled egg. Sprinkle with chives.

Notes

Portion any leftovers into reusable containers. Let cool, then cover and refrigerate for a grab-and-go lunch the next day.