“Tropic-Kale Quinoa Salad” by Strong Nutrition
This yummy Tropic-Kale Quinoa Salad was inspired by our first day of warm weather here in Toronto. The sun was out and I had summer on my mind. Weekends at the cottage, reading and boating, hikes and BBQ season had me in just the right mood to create this delish dish.
Not only does it taste like a dream, but it holds up all week. I get it, our lives are busy and sometimes creating healthy meals is tough. So this dish can be made in bulk and eaten over 3-4 days. Most kale dishes can actually stand up longer in the fridge, but with the mango, I’d suggest only leaving for 3-4 days total. Pair it with chicken at lunch for a quick grab, or use it as a side dish at dinnertime to appease even the pickiest of eaters. For vegans and vegetarians, I didn’t forget you. Add 3tbsp of hemp on top of your portion- that combined with the protein from the quinoa and nuts will provide you with the perfect balance of amino acids.
Protein is so key to our health. It forms the basis of all bodily functions; too many people come into my office with fatigue, sleep and hormonal issues, weight gain (and so much more) and I firmly believe this is often due to too little protein in the diet.
Protein isn’t just found in meats, eggs, yogurt and fish- it is also found in a variety of plant based foods like hemp, quality protein powders and GMO free soy products. This variety should provide anyone with enough sources to ensure they are getting at least 3 servings per day.
Note: There are tons of other combinations of foods you can add to this salad to spice it up to your liking. Consider red cabbage, pumpkin seeds instead of peanuts, scallions, pineapple or grapes instead of mango, unsweetened coconut, caramelized onions. The list goes one, there is no end to the possibilities!
I hope you enjoy this salad as much as I enjoyed creating (and eating) it!
Health Benefits of Protein
- Supports a healthy metabolism to aid in fat loss
- Aids in would healing
- Regulates blood sugar and hormones leading to better mood management
- Facilitates the production of lean muscle mass
- Boosts the immune system
- Creates better concentration and learning potential
Ingredients for Tropic-Kale Quinoa Salad
1 head dino kale, washed and cut into thin ribbons
1 mango diced
3/4 cup cooked quinoa Tip: try cooking in organic vegetable broth, it gives the quinoa added flavour!
1/3 cup unsalted raw peanuts
1/3 cup olive oil
juice from 1/2 fresh lemon
1.5 tbsp raw honey
1 tsp Dijon mustard
sea salt and pepper to taste
Cook quinoa and let it cool off to the side. Note: I like to cook extra and use later in the week with another dish.
Add kale to a bowl and gently massage the leaves for about 1 minute until they turn a slightly darker colour and appear slightly wilted. Then add the diced mango and cooled quinoa to the bowl with the kale.
*squeeze any excess juice from mango pit onto into the bowl.
Combine the ingredients to make the dressing and add over top of the salad. You can do this a few hour prior to serving as the kale will hold up and not wilt.
Once ready to serve, top with peanuts and enjoy!
Now go and enjoy this delicious Tropic-Kale Quinoa Salad
For questions, feel free to contact us here!