I am so glad to have Lauren Kelly, Certified Nutritionist back as a guest blogger this week! She has so many fantastic ideas for healthy eating. I hope that you will visit her site for incredible healthy living inspiration.
Lauren Kelly is a recipe developer, food blogger and the staff Nutritionist at The Bar Method in Montclair, NJ where she offers workshops and individualized counseling. After receiving her Masters Degree in Nutritional Sciences, she received her nutrition certification. Lauren began blogging in early 2012 and loves to share her healthy and delicious recipes with all of her followers. She has been featured in SHAPE magazine twice http://www.shape.com/healthy-eating/diet-tips/best-and-worst-foods-bikini-body?page=6 (page 6,7 and 8) for tips on the best and worst foods to eat and for creative quinoa recipes http://www.shape.com/healthy-eating/cooking-ideas/10-new-ways-eat-quinoa?page=5(page 5 and 10 are Lauren’s recipes and pictures). Lauren was featured in an article in The Alternative Press about balancing healthy lifestyles and being a mother http://thealternativepress.com/articles/7-moms-who-bite-off-almost-more-than-they-can-c. And recently, Guiliana Rancic’s website, www.FabFitFun.com featured one of Lauren’s healthy recipes http://fabfitfun.com/recipe-healthy-empanadas. Lauren lives in Westfield, NJ with her husband and three small boys.
This is a perfect dish for a vegetarian or anyone who wants to start eating less meat. It is LOADED with protein from both the quinoa and the lentils. I think the sour lemon flavor is a great combination with the pungent kale taste. I used tricolor quinoa but you can use any variety (red, white or black). I added the shaved asiago cheese because I was in the mood for cheese but I bet it would be great without it. Also, the beauty of this salad is that it tastes just as amazing cold as it does hot. Remember, you don’t have to only eat meat to get your protein.
Lemony Garlic Kale Lentil Quinoa Salad
makes 6 servings
1 cup cooked quinoa (cook according to instructions on the box)
8 oz lentils, soaked and cooked
2 cups of kale, stems removed
1/2 cup sliced tomatoes
2 Tablespoons fresh lemon juice
3 garlic cloves, chopped
1/4 cup chopped onion
1 Tablespoon olive oil
2 Tablespoons shaved asiago cheese, or any other hard cheese (optional)
- Cook lentils and quinoa according to instructions on packages.
- Place oil, garlic and onion in pan and saute for 2 minutes. Add kale and tomatoes add saute for a few minutes until soft but still crisp. Add basil and salt and stir until blended. Add cooked lentils and make sure it is well combined.
- Mix the lentil/kale mixture with cooked quinoa. Add lemon juice, stir well. Add cheese if desired. Serve hot or cold. ENJOY