Warm quinoa and kale salad with french dressing
A warm bowl built on precooked quinoa and kale tossed with french dressing, topped with a fried egg for protein and richness. The acidity and sweetness of the dressing work well with the earthiness of kale on the shelf, and the egg yolk becomes your sauce.
About 610 calories a serving, 23 g protein, 52 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 pouch quinoa with greens
- 1 french style dressing pouch
- 3 cups kale, red
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 eggs
- Heat 1 tablespoon of oil in a large skillet over medium-high heat and add the 3 cups of chopped red kale, stirring until it begins to soften and darken at the edges, about 4 minutes.
- Tear open and pour the entire french style dressing pouch over the kale, then add the quinoa and stir until everything is combined and warmed through, about 2 minutes.
- Transfer the warm salad to two bowls and set them aside while you fry the eggs. Add the remaining 1 tablespoon of oil to the skillet over medium-high heat and crack 2 eggs into it, cooking until the whites are set but the yolk remains runny, about 3 minutes, then season with salt and pepper.
- Slide one fried egg onto each bowl of salad and serve right away, breaking the yolk over the warm grains and greens as you eat.
Note Swap the eggs for a handful of nuts or seeds if you prefer. Leftover salad keeps for two days covered and can be eaten cold. Serve with crusty bread on the side to soak up any dressing.
On the label
FAT FREE FRENCH STYLE DRESSING POUCH (WATER, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, TOMATO PASTE, SUGAR, HONEY, MALTODEXTRIN, SALT, SOYBEAN OIL, XANTHAN GUM, PROPYLENE GLYCOL ALGINATE, DRIED ONION, POTASSIUM SORBATE AND SODIUM BENZOATE [PRESERVATIVES], DRIED GARLIC, BEET JUICE CONCENTRATE [COLOR], CARAMEL COLOR, CALCIUM DISODIUM EDTA [ADDED TO PROTECT QUALITY], YELLOW 6, YELLOW 5), KALE, RED QUINOA, CARROTS, BUTTERNUT SQUASH, BABY SPINACH, GREEN BELL PEPPER, SUNFLOWER SEEDS, CUCUMBER, ARUGULA, VEGETABLE BASE (SAUTEED VEGETABLES [CARROTS, CELERY, ONIONS, TOMATO], SEA SALT, YEAST EXTRACT, SUNFLOWER OIL AND NATURAL FLAVOR), CULTURED SUGAR, DRIED BASIL OIL BLEND (CANOLA OIL, EXTRA VIRGIN OLIVE OIL).
Taylor Farms, deli salads, serving 170 g, package 6 oz/170 g. Ingredients as printed on the label.
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Cooks as quinoa. Half of it left? Use up the quinoa.