AUTOPLAY
Winter Quinoa Salad
9 steps
Cook quinoa according to package directions (2:1 ratio). Here I did 1/2 cup quinoa with 1 cup water
1. Cook quinoa according to package directions (2:1 ratio). Here I did 1/2 cup quinoa with 1 cup water
1
Mince garlic by first slicing finely then milling it to small pieces
2. Mince garlic by first slicing finely then milling it to small pieces
2
Dice onion by leaving the root end, making small slices close to the root for stability
3. Dice onion by leaving the root end, making small slices close to the root for stability
3
Heat 1 tbsp olive oil over medium heat. Add onion and sauté until the onions become soft (2-3 min)
4. Heat 1 tbsp olive oil over medium heat. Add onion and sauté until the onions become soft (2-3 min)
4
Once the onions begin to turn slightly brown, add the garlic and sauté until fragrant (~2 min)
5. Once the onions begin to turn slightly brown, add the garlic and sauté until fragrant (~2 min)
5
Add kale and allow it to wilt. At this point the quinoa should be done and fluffy.
6. Add kale and allow it to wilt. At this point the quinoa should be done and fluffy.
6
Once kale is wilted, add in chicken and toss. Place 1/3 cup quinoa in meal prep bowls.
7. Once kale is wilted, add in chicken and toss. Place 1/3 cup quinoa in meal prep bowls.
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Top with chicken and veggies and 1 tbsp pumpkin seeds.
8. Top with chicken and veggies and 1 tbsp pumpkin seeds.
8
Pack with a dressing of your choice. I did ACV, Dijon mustard, olive oil, lemon, and brown sugar.
9. Pack with a dressing of your choice. I did ACV, Dijon mustard, olive oil, lemon, and brown sugar.
9