Kale and Quinoa Salad

Last Sunday, Easter Sunday, we had a bunch of family over for dinner. That was the beginning of my downward spiral of unhealthy eating for the week. To be honest, it wasn't that bad, but I've felt bad. I mean, I'm not even that big on chocolate, so for Easter I got a bag of carrots - I have a love for raw carrots that I cannot deny, it's getting out of control. My mum was also so kind as to buy me some vegan milk chocolate that doesn't taste like arse. Thanks mum. But as for my unhealthy eating... I generally stick to eating healthily because it works best for me. It makes me feel energised and fresh, and I love preparing a nutritious meal to sit down to and really enjoy, and feel good knowing that I'm fueling my body with food that will nourish it. Sometimes I slip up though, and I try not to deprive myself, but I also don't really crave things like chocolate or chips, mostly because after I eat those things I feel super gross. So it's not big issue. When I do get off track for a couple of days, I get to a point where I'm sick of moping. I try new recipes and be as creative as I can, and it pays off, because doing that is both enjoyable, and I feel a hell of a lot better for eating broccoli instead of tortilla chips. 

This has been my go-to salad all week. I've eaten it most days for either lunch or dinner. I made a variation of this on Easter Sunday for the family, and since then I haven't been able to get enough of it. I feel like a lot of people, when they think vegan, think lettuce and tofu, or boring salads with little-to-no substance. But I couldn't live like that! Salads are one of my favourite things to eat because you can throw a whole heap of different things in there, be it greens, veggies, a protein such as lentils or beans, a grain like quinoa or brown rice, nuts, seeds, herbs, spices - anything - and it always turns out wonderfully. 

As for this salad in particular, you can use whatever you have on hand if you desire, but give this one a go! I like to have pre-cooked quinoa or brown rice in the fridge so it's ready to go for the week, and I use canned lentils and beans for convenience, so that makes this salad quick to prepare. I promise you, your insides will love you for this!

P.s. I won't add quantities for the ingredients only because it's pretty simple to make for either one person, or multiple people - just increase or decrease the ingredient. Also, this way you can play around with different veggies, grains etc. 

Kale and Quinoa Salad

Ingredients

Kale, torn into bite sized pieces

Carrot - try purple carrots!

Cherry tomatoes

Red onion

Avocado

Celery

Quinoa, pre-cooked and cooled

Lentils

EEVO

Minced garlic

Slivered almonds

Pink salt and pepper, to taste

In a bowl combine the kale, olive oil (just a drizzle), and garlic - massage with your hands for a couple of minutes until the kale has softened. Chop the veggies however you want and add to the kale. Add the quinoa, lentils, and almonds, and toss gently to combine. Season to taste, and serve!