Mediterranean Kale + Quinoa Power Salad with Lemon Balsamic Vinaigrette

Ok people - this Mediterranean Power Salad is going to make you very happy. Not only is this incredibly tasty, energy-boosting beauty loaded with protein-rich ingredients & good-for-you veggies, but - combined with a light & zesty lemon balsamic vinaigrette - this bad boy will keep you feeling the perfect amount of full for hours.

Still not convinced this salad will make your day?  Here's a little breakdown by the numbers:

- 36+ grams of protein (main sources: lemon pepper grilled chicken, chickpeas, quinoa & feta)

- 18+ grams of fiber to keep you feeling full in a healthy way (main sources: chickpeas, quinoa, kale & pepperoncinis)

- 200%+ Vitamin A (main sources: kale & tomato)

- 200%+ Vitamin C (main source: kale, tomato)

- 70% Calcium (main source: feta)

~ lemon juice has antibacterial, antiviral & immune-boosting powers; it also aids in digestion and is a natural liver cleanser

~ balsamic vinegar contains antioxidants & pepsin (in the vinegar), which breaks down protein so it's more easily absorbed by the body; pepsin also boosts metabolism

~ all ingredients in the salad are low in calories and fat

~ chickpeas have the highest calorie count but still come in under 200 calories per salad (the recipe makes 2 servings)

For those of you who may be nervous about using/eating kale - DO NOT BE AFRAID!  I used to be just like you...then I realized how easy it is to work with.  I was also clued into the amazing health benefits & multiple ways to prepare this little wonder green & I've been having fun experimenting with it ever since.  For those of you who just don't care for it, simply substitute baby spinach or any other favorite green without really altering the taste or powerful benefits of the salad. 

Have I convinced you yet?!?  Check out the photos & recipe below!

Post wash & de-stemming

Kale a little stiff pre-lemon & oil massage

Kale relaxing nicely post-lemon + oil massage

Makings of a light & zesty vinaigrette

Ready to construct this power salad

Was simply divine for lunch the next day too!

Mediterranean Kale & Quinoa Power Salad with Lemon Balsamic Vinaigrette
Makes 2 servings

Ingredients

Lemon Balsamic Vinaigrette:
- juice of 1/2 lemon (should equal about 2 tblsps)
- 1 tblsp balsamic vinegar
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 tsp sea salt
- 1/2 tsp cracked pepper

Kale & Quinoa Salad:
- 1 large boneless, skinless chicken breast
- 1 tsp lemon pepper
- 1/2 cup uncooked quinoa (plus 1 cup water to boil)
- 6 leaves of kale (1 bunch from store)
- juice of 1/2 lemon (will use juice of the other half for vinaigrette)
- 1 tblsp olive oil
- 1 Roma tomato
- 1/2 of 1 cucumber
- about 1/4 cup diced red onion
- 1/2 cup pepperoncini rings
- 1/2 cup chickpeas
- 1/4 cup fat free crumbled feta cheese
- sea salt to taste
- cracked pepper to taste


Directions

First, make the vinaigrette so it has time to marinate.  Pour all of the ingredients in a small bowl & whisk for 45 seconds.  Cover and put in refrigerator until ready to dress salad.  *Whisk once more before pouring over salad.

Thaw one 4-6 oz. chicken breast and coat with the lemon pepper.  Cook (in oven or on grill) according to package directions or steam on the stove top.  Once cooked & cooled, dice chicken into chunks for salad & set aside.

Drain chickpeas and soak in a bowl of water for up to 30 mins, then drain and set aside.  Cook quinoa according to package directions and set aside to cool.

Remove kale leaves from the rib, or stem, and rinse leaves under water.  Pat or spin dry, then rip into bite-sized pieces.  In a medium bowl add kale leaves, juice from 1/2 the lemon and 1 tblsp olive oil.  Massage & mix the kale with your fingertips until it starts to darken & soften, for about 2 mins.  Set aside while you prep the rest of the salad & the dressing.

Dice tomato, cucumber and onion.  If needed, drain pepperoncini rings.  Divide kale into two salad bowls and top each evenly with quinoa, chicken, chickpeas, tomato, cucumber, onion, pepperoncinis and feta - laying ingredients in rows or mix them all together - your choice.  Pour half the dressing on each of the salads and top them off with a little extra cracked pepper.