Grilled Vegetables & Quinoa Salad

Wonder what to do with those leftover grilled vegetables from Saturday's BBQ? Here's a great salad you can prepare with those vegetables as a main course or side dish.

Cook a large batch of quinoa for breakfast and save 2 cups (or an appropriate portion) for your salad that evening. Chop the grilled vegetables into large pieces (3/4 inch). The photo shows the grilled pieces before chopping (in case you were wondering).

Chop the kale leaves into small pieces. Here's my quick and neat technique for chopping kale:

1. Strip the leaves from the thick stem then slice the pieces lengthwise into 1-inch strips. 
2. Next cut the strips into shorter strips then stack them lengthwise and slice thinly across the width. You're left with 1x1/4-inch pieces to add to your dish. 
3. Alternatively, de-stem and cut into large pieces then chiffonade the kale.

Grilled Vegetables & Quinoa Salad

from Chris Pedersen

yield 4-6 servings

category Salad

cuisine Vegan

ingredients

2 C cooked quinoa

2 C grilled vegetables. coursely chopped

2 kale leaves, chopped small

2 tsp extra virgin olive oil

2 tsp balsamic vinegar

1 tsp smoked paprika

1 tsp turmeric

sea salt and pepper to taste

directions

1. Combine quinoa, vegetables and chopped kale in a large bowl.

2. Drizzle oil and vinegar onto quinoa mixture and toss until coated.

3. Sprinkle paprika and turmeric over salad and mix.

4. season with salt and pepper and serve.

This salad is a beautiful light orange due to the inclusion of healthy, cancer-fighting turmeric—A super food. Discover 600 reasons tumeric may be the world's most important herb.

Tip: Use any leftover salad for breakfast. Add a small amount of coconut oil to a sauce pan over medium heat. Add salad to pan. Clear the center of the pan and add organic egg(s). Turn egg(s), turn off the heat and let sit for a few minutes before serving. Yum!

Bonus: Two breakfasts and a salad recipe. Wow! Lucky you!

Besides this post, have you experienced a bonus of some sort lately?