Dinner side dishes can get pretty darn ho-hum. I mean, I love a good spinach salad as much as the next girl, but sometimes my plate is in need of a change…. a spicy change.
Which is why my spicy quinoa and chopped kale salad totally hits the spot! Full of nutrients, fibre, and taste, this spicy side dish is much higher in protein than your average side salad. Super clean and beyond tasty, the only thing this salad doesn’t have is a pile of calories!
You’re gonna need:
1 cup quinoa, cooked
A bunch of kale leaves (2 cups, chopped)
2 very spicy peppers (try scotch bonnet, if you can handle it!)
3/4 c shredded or matchstick carrots
3 Tbsp extra virgin olive oil
3 Tbsp white vinegar
Dash of salt
Dash of sugar
First off, throw your cooked quinoa in a big bowl.
Chop your peppers (and don’t forget to wash your hands after!)…
…and throw about 1 3/4 of your chopped peppers into the quinoa (exact proportions aren’t important, so don’t go nuts measuring).
Now, de-spine your kale like so…
Kale can be so tough– removing the spine really makes a difference in the texture of your final product. Finely dice your kale leaves…
And through them into your bowl, along with your carrots. Mix that baby up!
Grab a little cup, and throw in your olive oil, vinegar, sugar, salt, and remaining chopped pepper. Stir vigorously with a spoon. I used infused olive oil to give the salad even more kick! Add your dressing to the salad, and toss.
My best advice? Take whatever you don’t eat for dinner, and pack it in tupperwear for lunch at work tomorrow. Enjoy!