Lunch: Kale and Quinoa Salad

It is ideal to dress this salad and let it sit at room temperature for about 30 minutes to let the kale wilt a bit and absorb the dressing. Toss again just before serving.

This recipe includes fertility superfoods such as:

Sunflower Seeds, Kale, Cranberries, Honey

Health and fertility benefits of Kale and Quinoa Salad

Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium. Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 cup tri-colored quinoa (or any one color of quinoa)
1½ cups water
¼ cup white balsamic or white raspberry balsamic vinegar
1 clove garlic, grated or minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh parsley
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
4 cups chopped fresh kale leaves
¼ cup dried cranberries
2 tablespoons sunflower seeds
3 ounce package reduced-fat crumbled feta cheese

Instructions

Rinse the dry quinoa in a strainer under cold running water. Combine the rinsed quinoa and water in a medium sauce pan and bring to a boil. Reduce to a simmer and cover. Cook the quinoa for 12-15 minutes until all the liquid is absorbed. Turn off the heat and leave the lid on for 10 minutes to steam. Spread the quinoa on a sheet pan to cool.
In a large salad bowl, whisk together the vinegar, garlic, mustard, honey, parsley, salt (optional), and pepper. Add the olive oil and whisk until emulsified. 
In the same bowl, toss together the kale, cranberries, sunflower seeds, feta cheese and cooled quinoa until coated with dressing.

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