Kale & Quinoa Salad

A tasty salad packed with protein.

Ingredients

• Kale

• Yellow & Red Beets

• Goat Cheese & Herbs Crumbles or Feta Cheese Crumbles (can mix both)

• 1 C Quinoa

• 2 C Chicken Broth

• 1 Tbsp Chicken Bouillon

• 1 Bay Leaf

Directions

1. Boil some chicken broth with a bay leaf and some chicken bouillon for flavor.

2. In another pot, bring water with beets to a boil. These will take the longest to cook.

3. When it reaches a rolling boil add the quinoa and let cook. Once it’s fully cooked, get a fork to fluff it. Let cook for a few minutes, while beets finish cooking.

4. When the beets are done, dice them up and set aside.

5. Mix the kale, quinoa, beets, and feta or goat cheese crumbles together and serve.

Notes

I use home-made chicken broth (which contains onions, garlic, & peppercorns in addition to the chicken bouillon and bay leaf). But when I don’t have any home-made chicken broth, I use the Costco box chicken broth with the bay leaf and chicken bouillon. Can use the low sodium one as well.

Can add both feta and goat cheese crumbles in at a time. I added some of Annie’s honey mustard dressing onto my salad.