Kale & Quinoa Salad

Light, refreshing and crisp. This kale and quinoa salad checks all those boxes. You can keep it as a side dish, have it as a main meal or even add some chicken, salmon or other lean protein for added benefits.

Kale is cruciferous vegetable with lots of Vitamin C and Vitamin K, which is powerful against prostate cancer, colon cancer, lung cancer and breast cancer. Quinoa has an abundance of vitamins, minerals, fiber and antioxidants to help reduce cancer risk.

Serves 1 as a salad course.

Ingredients:
2 stems curly organic kale, stalk removed and chopped
½ cup organic quinoa, cooked to packet instructions
½ cup roughly chopped cucumber
½ cup roughly chopped tomatoes
1 avocado, roughly chopped
good handful of parsley, chopped
juice of ½ to 1 lemon
olive oil

Directions:
1. Rinse the cooked quinoa under the cold tap through a sieve. Push the excess water through and leave to drain.
2. After chopping the kale, put it into your salad bowl and pour a little olive oil over it. Now rub, rub, rub the kale in between your fingers making sure the oil is massaged into kale. It should slightly change color.
3. Once you’re done with the kale, mix all the ingredients together in the bowl. Squeeze the lemon juice, mix around and taste. You might not need any additional olive oil and will likely need to adjust the amount of lemon juice according to your taste buds.

Enjoy!

Credit: Eat to Beat Cancer