RECIPE: Italian Quinoa Kale Bruschetta Salad | Plant-based/Vegan | #fruitsandveggiesmonday

Let's talk about kale. It's one of those "dark leafy greens" that comes up in nearly every list you search for about what's good for you: your skin, how to avoid the flu, how to lower cholesterol; you name it, it's good for it! It is low in calories and high in nutrients and antioxidants. I highly recommend you check out this source to read more details about the health benefits of kale.

Besides tearing it into small pieces and freezing it to add to banana smoothies, I was wondering what to do with the fresh kale I had, so I thought I'd make a yummy Italian Bruschetta. But then it just didn't seem like enough of a meal, so I added quinoa and mushroom and behold! it became an Italian Quinoa Kale Bruschetta Salad! I hope you guys make this; it is so tasty! It is so healthy! It is so easy to make and easier to eat!

This post is an entry into the #fruitsandveggiesmonday contest, created and administered every week by the lovely @lenasveganliving. I highly recommend that you check out all the other delicious plant-based recipes that she and many other people post here in Steemit! It is time well-invested.

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Recipe

Ingredients (all estimated):

• 2-3 handfuls of kale leaves (or more!)
• 3-4 fresh tomatoes
• 1 cup of spring onions (or red onion)
• 1 cup sliced mushrooms
• 1/2 cup quinoa
• 2-3 tbsp balsamic vinegar
• 1 tsp dried mixed italian herbs (fresh basil leaves would be a great alternative)
• 1/2 tsp garlic powder (or fresh garlic, crushed)
• 1/2 tsp salt (pink himalayan or sea salt)
• 1/2 tsp cracked pepper
• Drizzle of Olive oil (optional)
• 1 tbsp Coconut oil (optional)

Method:

1. Cook the quinoa as per the packet instructions.
2. While that's cooking, wash and chop the vegetables.
3. Chop the kale in a food procesor or blender by pulsing two or three times.
4. Heat some coconut oil in a pan and fry the mushrooms for a few minutes.
5. Season the mushroom with salt and pepper, then let cool.
6. Add the kale, tomatoes and onions into the salad bowl.
7. Mix in the balsamic vinegar, garlic powder, herbs and salt.
8. Add the quinoa and mushrooms then mix through.
9. Drizzle with a little olive oil (optional).

Serving Suggestion:

Put the salad in the fridge to cool for about 10 minutes. I made some crunchy garlic bread to eat this on top of, like how you would eat bruschetta. Yum!

Enjoy!

All images in this post are my own.

I'm @ashleighchanel. I'm incredibly passionate about public health. If you liked this post, upvote and follow me for more! Best wishes!