This weekend I was at a pyjama party with a couple of my besties. During heavy heated discussion about not much, one friend asked me to give her some ideas on how to incorporate kale into her diet. How random you might think. As you know, we are all trying to slim down and eat healthy. This lunch bowl may look like a lot of trouble, but you can make it in minutes. I have a habit of cooking up some quinoa on the weekend. It’s convenient to measure ½ cup portions to freeze in small baggies. Grab and thaw quinoa (for about a minute in the microwave) is the beginning of many a side dish and a lovely ingredient in lunch bowls like this one.
Part of the little cabbage family, Kale is low in calories. Black kale offers vitamin C, folic acid, calcium, and potassium. It is said Black kale stimulates the immune system and can help in preventing certain types of cancer. Juiced Black kale is claimed to be helpful for arthritis, gastric ulcers, depression, and gout. Let’s hear it for kale…and all the brassicas!!!
Kale is a hearty vegetable that lasts for about a week in the fridge. Radishes can keep for weeks in the fridge too. You can toss any raw veg into the mixture. This recipe is just to spawn some ideas of nutritious light meals or a quick delicious lunch. The lemon, maple, and caramelized shallot with the sweetness of the softened zucchini takes the flavour profile to a whole different level. The crunchy seeds and raw kale add a fun texture component.
Give this lunch bowl a whirl. This tastes awesome with a cuppa David’s Organic Persian Apple tea. Take a break in your busy day to enjoy a tasty pleasure party in your mouth.
Kale and Quinoa Lunch Bowl 1 serving (multiply per person)
1 teaspoon organic extra virgin olive oil 1 small shallot 1/3 of a small zucchini, sliced and cut into quarters ½ cup quinoa, cooked 1 ½ cups Black Kale, cut into ribbons 1 small radish, sliced 1 large shitake mushroom (any kind of mushroom will do) 1 tablespoon green onion, sliced thin 1 tablespoon fresh lemon juice, or to taste 1 teaspoon fresh lemon rind, microplaned or to taste 1 teaspoon extra virgin olive oil 1 teaspoon pure organic maple syrup 2 tablespoons sunflower seeds, toasted or raw 1 tablespoon sesame seeds, black and white looks nice
1 hard boiled egg, chopped with 1 tablespoon mayo, 1 tablespoon green onion, seasoned with freshly black pepper and a pinch of coarse kosher salt. (this was leftover sandwich filling from yesterday’s lunch…use any low fat protein you have on hand)
In a small non stick Greenpan frypan, heat 1 teaspoon olive oil and carmelize the shallot, add the zucchini just until it turns bright green. Take off the heat.
In a large serving bowl, layer the quinoa, kale, radish, mushroom, and green onion. Drizzle with lemon juice, sprinkle lemon rind, 1 teaspoon organic extra virgin olive oil, and maple syrup.
Sprinkle with seeds.
Top with zucchini shallot mixture
Mound chopped egg on top.
Delve in and enjoy lunch!!!