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
Print Recipe

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

  • Step 1

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

  • Step 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.

  • Step 3

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

  • Step 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). 

  • Step 5

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

Paperclip IconTips

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

Nutrition Facts

Per serving
Calories714
Fat49 g
Saturated Fat13 g
Trans Fat0 g
Carbohydrate43 g
Fibre10 g
Sugars4 g
Protein26 g
Sodium830 mg

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