I make Greek Panzanella Salad at least once a week and since avocados have been on sale I’ve been adding avocados and it adds the best creaminess and richness. I don’t think I’ll be able to make my Greek salad without it from now on. Anyways, since I always seem to have the ingredients for Greek salad and we loved my other Kale & Quinoa Salad, I decided to combine the two. And voila we have Mediterranean Kale & Quinoa Salad. For dinner I serve it with grilled chicken or for meatless Monday or for lunch just as is. Yum! Hope you like it!
Mediterranean Kale & Quinoa Salad
3 cups cooked tri-color quinoa
3 cups kale, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes packed in oil, chopped
6 oz feta, crumbled/cubed
1/2 cup walnuts, chopped
1/2 cup cucumber, chopped
1/4 cup yellow bell peppers, chopped
1/4 cup orange bell peppers, chopped
3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
salt and pepper
Cook quinoa according to the package directions. Meanwhile chop up all the healthy yummy goodness.
Combine all ingredients, serve and enjoy!
My family, my grandparents, and Andrew’s dads family (11 of us) stayed at a beautiful house on the beach in Maui last week. I had an absolute blast exploring Maui with my husband and family. I had the hardest time narrowing down which pictures to post. Here is a glimpse at my trip to paradise.
|Day 1 in Maui above the clouds at Haleakala Crater watching the sunrise that was totally worth the wait, the early morning & cold|
|The rainbow that grew before our eyes and followed us for miles|
|The love of my life in dessert form–Ululani’s Shave Ice. My order: a micro with vanilla ice cream on the bottom, mango, passion fruit & lychee, and topped with sweetened condensed milk. Paradise.|
|The most amazing sunset I’ve ever seen that was just outside our window.|
|one of the many turtles we swam with (pardon the blurry photo from a disposable camera)|
|Before the most delicious dinner at Mama’s Fish House|
|Lilikoi Crème Brûlée from Mama’s Fish House that was featured on Food Network’s The Best Thing I Ever Ate|
|The Road to Hana|
|Black Sand Beach|
|Bike Riding along the beach with pineapples in hand|
|Throwing a football in the waves|
|My best friend|
Well, it’s back to the real world after a week in Maui. My family, Andrew’s dad’s family and my grandparents (11 of us) all stayed at a huge house on the beach. We had such a great time! It’s always bitter sweet ending a vacation. I will miss the ocean out the living room window, gorgeous sunsets, snorkeling, and mai tai. But I was also missing my two puppies more than ever and my little home and simple life just me and my hubs. I will be sure to share photos and stories this week. Until then, here are a few links that are helping me settle back into the real world.
1. “Which Hawaiian Island is for me?” (Photo by me, leaving Maui) I’ve been to both Oahu and Maui and out of the two Maui was my favorite. I think my next choice would be Kauai. Which island is most you?
2. I absolutely love home makeovers and these room transformations are pretty great.
3. Food blogs for summer that I’m excited to follow.
4. In the past I would pack way too many clothes, but just this summer I’ve embraced packing light.
5. Celebrity bedrooms–it’s fun to see their personalities through their homes.
6. Amazing honeymoon destinations that I am drooling over. Andrew and I went to Saint Lucia for our honeymoon, but definitely did not stay at Jade Mountain. Maybe we’ll make it to one of these top honeymoon locations as a babymoon in a few years. 🙂
Aloha everyone! I’ll be in Maui for the week relaxing and soaking up loads of vitamin D. Hope everyone has a fantastic week!
Recently I had a kale and quinoa salad at Hugo’s and was surprised at how much I enjoyed it. I wanted to make it at home but with a few tweaks to make it just the way I’d like. When Andrew asked what I was making for dinner I first told him to beware and that it’s uber healthy–kale and quinoa. He likes eating healthy, but kale and quinoa together? and making up the majority of meal? Let’s just say he was skeptical. Along with the super healthy salad I served grilled chicken. And guess what! Andrew loved the salad. He was shocked that he actually liked it. He said he didn’t even taste the kale and that he would definitely have it again. It’s a winner! The next day I had the leftovers for lunch and it kept me full all the way till dinner. Usually around 4 I binge eat everything in sight. I think this is my new go to lunch.
Kale & Quinoa Salad
3 cups cooked tricolor quinoa (1 cup uncooked)
3 cups kale, chopped
5 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 cup dried cranberries
1 cup walnuts, chopped
5 oz goat cheese
freshly cracked black pepper
Cook quinoa according to package directions. Fluff with a fork and let cool a little. Combine the quinoa, kale, balsamic, oil, cranberries, walnuts, salt and pepper in a large serving bowl. Crumble the goat cheese over top. Serve & enjoy!