…a salad bar! Get it? Yeah, yeah I know, stick to my day job…
Anyway, the other day I whipped up our fruit parfait for breakfast and made way too much quinoa. I couldn’t just throw it out so I got to experimenting. This is how it went down: Quinoa’s healthy, so what else is healthy? Hmm, throw in some cucumbers, beets for some color, kale of course, and fresh dill! (Only because I’ve acquired an obsession with it since the flies and swims recipe). Top it all off with the quinoa and you actually get a pretty filling salad. I also paired it with our homemade dill dressing (I told you, obsessed) and it was damned refreshing, perfect for spring.
*Makes 1 personal sized salad.
- 2 cups fresh baby kale
- 1 cup of sliced cucumbers
- 1 small can of beets
- 1/3 cup of finely chopped fresh dill
- 1/4 cup of homemade dill dressing
- 1/2 cup of cooked quinoa
Toss together everything but the quinoa (I mean you can if you want to, but I prefer not to). Once the dressing is evenly coated on the salad, top with the quinoa and garnish with a bit of dill.