Good Morning! It is a marvelous monday indeed! Did you see my Exciting Announcement? Today I start my position as Community Manager for Runners Connect! Is it pathetic that I am actually excited about working. I have felt like a lazy slob the last few months, and it feels good to be able to put my mind to work without sacrificing my training…..other than the ongoing battle of trying not to eat constantly while at home all day!
As always, today is Meatless Monday, I really should start keeping track of how many we get to, I know Spoons recently reached 100 Thinking Out Loud Posts, maybe someday Confessions of a Mother Runner and I will get there!
Today I have a special post for you! My dear friend Tana (check out her blog HERE) tried out my Berry Kale Quinoa Salad recipe last week, and took some photos of it. That is why todays photos look 1 million times more professional than usual, because they were taken by one! Tana and I have been good friends for over 7 years, and even though we live on opposite sides of the country, we catch up a lot, especially now we are both at home. She loved the recipe, I loved the photos, and she gets to display them in her portfolio too! I would say thats a win all round! So this week you have a special treat, not only am I sharing photos from one talented professional (with a HUGE Instagram following, check her out HERE), but this recipe has also been approved by the person who encouraged me to blog in the first place! You can thank her for the birth of Fuel Your Future 🙂 I hope you enjoy this recipe as much as we did.
PLEASE Pin this picture if you like it, I would really appreciate it 🙂
As beautiful as those photos are, here is the finished product. Makes my mouth water even looking at it! I love that this salad brings winter and summer together, and it can be enjoyed hot or cold.
Berry Kale Quinoa Salad with Lemon Dressing Recipe adapted from this Kale Salad with Meyer Lemon Vinegarette
Serves 4 as a side dish, 3 as a main
Preparation Time: 20 minutes
Cooking Time: 15 minutes
4 cups kale, broken into bite size pieces
2 tbsp oil
½ cup quinoa (I used rainbow quinoa)
1 cup vegetable broth
¼ cup apple cider vinegar
3 tbsp lemon
3/4 tbsp honey
½ cup cherries (or ¼ cup dried cherries), pitted, and cut in half
1/3 cup blueberries
¼ cup fresh mozzarella, ripped into small pieces
¼ cup almonds
Preheat the oven to 375 degrees Fahrenheit.
Pour the 2 tbsp cup oil onto the kale on a baking tray. Sprinkle with salt and pepper, and massage in well. The kale should be completely covered with oil (it will be a darker green wherever it is coated with oil).
Cook the kale in the oven for 10, turning after 5 minutes. The kale should be bright, and just starting to crisp. The majority of the kale should be soft. Remove from the oven, and set aside.
Cook the quinoa according to package directions in the vegetable broth.
Meanwhile, stir the lemon, honey, and apple cider together in a small bowl.
Once the quinoa has cooked, stir in the blueberries and cherries. Once, it has cooled slightly, add the kale, mozzarella and almonds. Pour the lemon dressing over the quinoa, and stir well to combine.
Can be served either hot or cold. The flavor is stronger the next day, but it is great as a warming meal when it is cold outside.
290 calories, 14g fat, 28mg sodium, 33g fiber, 9g sugar, 6mg cholesterol, 10g protein
What is it about minimalist photos that make them so interesting? What is your favorite dish that can be enjoyed hot or cold? How did your blog start?
If you enjoyed Tana’s photos, please Pin it! Thank you so much!