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Green Goddess Quinoa

Green Goddess Quinoa

I’ve been putting off making a Quinoa Salad till Spring but I cannot wait any longer. I practice Whole 30 about 85% of the time (when not officially on Whole30), but when it comes to incorporating grain into my diet, Quinoa is a favorite!

It’s light and mixes well into just about any salad.

Quinoa can be eaten warm or cold and the creative food possibilities are endless.

Today, I wanted to use up veggies in my fridge, kale and brussels sprouts. I had an unopened bag of quinoa from this past fall and added in fresh orange juice and almonds. All items I just happened to have at home. Making this dish simple and fun.

Not to reader: keep kale and quinoa on hand year round. They both are super versatile and go with just about any dish you can create.

So enjoy this tasty, fresh salad. Loaded with greens, packed in good nutrition, tasty and light!


Green Goddess Quinoa


  • 2 cups chopped kale

  • 2 cups cooked quinoa, per directions

  • 2 cups diced brussel sprouts

  • juice of 1 orange

  • 1/2 cup chopped almonds

  • 2 tablespoons olive oil

  • Kosher salt

  • Pepper


  1. Toss sprouts in olive oil with a few dashes kosher salt and a pinch of pepper. Place on a baking sheet with parchment paper (optional) and bake 350* 20-25 minutes

  2. Cook quinoa per directions. Toss well with spoon and allow to cool in fridge 10-12 minutes.

  3. Toss chopped kale in large bowl with all juice you can squeeze from 1 orange. Add a few shakes kosher salt.

  4. Add sprouts, quinoa and chopped almonds to kale.

  5. Toss all together well.

  6. Place in your favorite bowl and enjoy!


Un-stuffed Bell Peppers

Un-stuffed Bell Peppers