Kale & Quinoa Salad

June 03, 2020By Alysa Seeland

Kale and Quinoa, you may think they’ve had their day, but all haute health food has its time in the spotlight for a reason. This duo is perfectly paired with a jar of Fennel & Bay Leaf Bone Broth And with 18 grams of protein in a jar it is sure to satisfy. My favorite way to serve this is with salmon for dinner and chilled for lunch the next day.

Kale & Quinoa Salad

Name: Kale & Quinoa Salad
Yield: 2
Ingredients: 2 Tbsp FOND’s Tallow or Avocado Oil; 1 jar Fennel &amp; Bay Leaf Bone Broth; 1 cup quinoa; ¼ cup red peppers; 1 bunch kale, roughly chopped; Himalayan pink salt

Rated 5 stars by 1 users

Servings

Calories

396

Ingredients

2 Tbsp FOND’s Tallow or Avocado Oil
1 jar Fennel & Bay Leaf Bone Broth
1 cup quinoa
¼ cup red peppers
1 bunch kale, roughly chopped
Himalayan pink salt

Directions

Add the jar of bone broth to a deep saucepan (I used cast iron) with the quinoa and avocado oil. Bring to a boil and let simmer for 25 minutes.
Add the kale and red pepper, simmer for another 5 minutes or until the red pepper is tender.
Salt to taste and chill for 2 hours.