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Asian Quinoa Kale Salad Meal Prep

Ingredients

Scale
  • For the Salad:
  • 1 bunch Kale, thick stems removed, and roughly chopped
  • 1/2 cup uncooked Quinoa
  • 1/2 cup shredded Radicchio
  • 1 cup shredded Carrots
  • 1/4 cup chopped Cashews
  • For the Carrot Ginger Dressing:
  • 2 large Carrots coarsely chopped (approximately 1 cup)
  • 1 large thumb of peeled Ginger (approximately 2 Tbs)
  • 1/3 cup EVOO
  • 1/3 cup Rice Vinegar
  • 1 1/2 tsp Sesame Oil
  • 1 tsp Tamari
  • 1 Tbs Honey
  • 2 Tbs Lime Juice (1 lime)
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Cook Quinoa as directed, then let cool
  2. While the Quinoa is cooking prepare the dressing and salad
  3. Add all ingredients for the dressing into a Vitamix or high speed blender
  4. Blend until smooth and set aside
  5. Massage Kale leaves to make them a little more tender
  6. Divide evenly among 5 25oz size ziplock containers
  7. Add cooked Quinoa, Radicchio, Carrots, and Cashews evenly on top of the Kale in each container
  8. Pour salad dressing evenly over each container
  9. Will keep for 5 days in the fridge
  10. Enjoy!
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