Having good quality ingredients stocked in your kitchen pantry means always having a meal on hand.
I recently found myself somewhat stranded up north without a car or companion.
My husband and I arrived at our place in Collingwood late one evening with just a few things on hand. We had planned to shop the following day but circumstances sent my husband home before we could get in to town to shop. The only food that I had brought from home was the kale that I hadn’t used the week before and cream for my morning coffee.
So… I did a situationally imposed fast until dinnertime when my hunger got the best of me. As a side note, fasts are something that you have to be mentally prepared for.
I wasn’t prepared for this one.
Moving on.
The recipe below is the product of the kale that I brought with me and things that I had on my pantry shelves.
As I continue to preach to all of my clients, a recipe is a template. Kale could be spinach, black beans could be kidney beans and for a vegetarian meal tuna could just be eliminated from this recipe
That being said, this is a great tasting combo that I thoroughly enjoy!
Black Bean, Kale & Quinoa Salad
Serves 4
Dressing
¼ cup Extra Virgin Olive Oil
Juice of ½ a lemon
1 tsp. honey
1 tsp. Italian Seasoning
½ tsp. salt
¼ tsp. pepper
Combine all ingredients together and mix well.
Salad
2 cups of kale, washed and chopped (hard spine removed)
1 can (398g) black beans, rinsed
1 can tuna (210g)**
1 cup cooked quinoa
½ cup chopped red onion
Directions
- Make dressing
- Put kale in bowl and add dressing. Massage the kale to break down its fiber. Let rest 5 minutes
- Add remaining ingredients and toss to coat with dressing
- Let the salad sit for 5-10 minutes and serve
**omit tuna for a vegetarian meal
Enjoy!