How To Make A Delicious Kale-Quinoa Bowl In 20 Min. Pack for work! 2 cups water 1 cup quinoa 1 bunch kale (any kind will work), washed and chopped into 1” pieces 1 lemon, zested and juiced 2 scallions, minced 1 tablespoon olive oil 3 tablespoons toasted pine nuts or toasted chopped almonds 1/4 cup crumbled goat cheese or feta cheese
Middle Eastern Carrot Tacos (8 small carrots, peeled & sliced 1/4-inch thick (about 1 1/2 c sliced carrots), 1 small bunch parsley, salt and pepper, ground cumin, coriander seeds, sweet paprika, cayenne pepper, 2 T safflower or olive oil, zest + juice of 1 whole lemon, 1 c shredded Sargento mozzarella, 4 small corn tortillas, 1/2 avocado, cubed and sprinkled with some lemon juice)
love this idea. "The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you're ready to eat, just shake it up."