Kale & Quinoa w Creamy Balsamic
During your first trimester, your baby’s organs are forming while you and your body are also adjusting to pregnancy. It can also be a tricky time to nourish your body well because nausea, food aversions and fatigue are common. This addictive kale salad is a nutritional powerhouse, it will keep you fueled and full, and is a wonderful way to support your body as well as your baby’s.
Nutrient-rich foods are essential to prioritize during this time. Leafy greens like kale are high in folate, which is essential for preventing neural tube defects. Iron-rich foods like quinoa and bell peppers support increased blood volume and help to prevent anemia. Healthy fats like avocado, nuts and seeds support brain and eye development, and the calcium and vitamin D in cheese helps baby’s bones and teeth.
Enjoy this salad alone or top it with your favorite protein, which also supports tissue growth and hormone production.
Chopped Kale & Quinoa Salad with Creamy Balsamic Dressing
Salad:
1 cup quinoa, cooked
1 bunch curly or Tuscan kale- rinsed, ribs removed and chopped very finely
1 cup seedless red grapes, halved
½ cup red bell pepper, chopped
½ cup Parmigiano Reggiano cheese, grated
⅓ cup cashews, chopped
⅓ cup sunflower seeds
1 ripe avocado, diced
Place the kale in a large bowl and using your hands, massage the kale until it has softened, about 2-3 minutes. To the bowl add the cooked quinoa, grapes, pepper, cheese and nuts. Toss with some of the dressing and top with the diced avocado.
Dressing:
½ cup balsamic vinegar
1 cup extra-virgin olive oil
1 garlic clove
1 tsp. Dijon mustard
1 tsp. thyme
Sea salt & pepper to taste
Combine vinegar, garlic, mustard, thyme, sea salt and black pepper using a blender or small food processor. Blend on high until mustard is emulsified, about 30 seconds. Adjust the blender to a lower setting and slowly drizzle in the olive oil. Blend till ingredients are combined. Extra dressing can be stored in an airtight glass container for two weeks in your refrigerator.
