Today was a lazy Sunday. Errands, laundry, the Oscars, grading papers….and of course, a yummy Sunday dinner. My boyfriend and I decided to REALLY put ourselves through the gauntlet yesterday and we went to Costco AND Market Basket. So, needless to say, we had everything we needed to make something hearty yet healthy.
He was in the mood for a steak but I was tired of the traditional side dishes we’ve been having lately. You can only have roasted veggies and rice pilaf so many times, ya know? After scrolling through Pinterest a couple of times, I found this clear winner which was satisfying, delicious, healthy, and filling. Did I say delicious? Because it sure was.
The original recipe used quinoa (which I love), but I had some Harvest Grain Medley from Trader Joes on hand which is great. It’s a blend of Israeli couscous, orzo, baby garbanzo beans, and red quinoa. It’s crunchy and creamy at the same time! So tasty! 🙂 It’s a great compliment to the blanched broccoli and the sautéed kale in this recipe — perfection!
Warm Kale, Broccoli, & Harvest Grain Salad
- 1 c. cooked harvest grain medley or cooked quinoa (your preference!)
- 1 medium crown of broccoli, cut into tiny florets
- 1 bunch of kale (I used purple kale, but green is obviously fine)
- 1/2 tsp. Kosher salt and 1/2 tsp. cracked black pepper
- 1/4 tsp. red pepper flakes (optional)
- 1/4 c. sliced raw almonds
- 2 tbsp. roasted sunflower seeds
- 1 tbsp. whole-grain dijon mustard
- 2 tbsp. champagne vinegar
- 3 tbsp. extra virgin olive oil
- 1 small lemon, juiced
- additional salt and pepper to taste
~ In a small pot, cook your harvest grains or quinoa according to the directions on the package.
~ While the grains are cooking, begin to cook your veggies. Blanch or steam the broccoli to your liking. I briefly blanched them in about an inch of water for about two minutes. I wanted the broccoli to still be bright green and crunchy!!
~ Roughly chop your kale while some olive oil warms in a large sauté pan. Add the chopped kale to the pan along with the 1/2 tsp. each of salt & pepper. Feel free to add the red pepper flakes at this point if you want some extra zip!! Sauté the kale for just about 10 minutes on medium-low heat or until the kale is nearly crunchy.
~ Combine the kale and broccoli together in a large bowl. Sprinkle the veggies with the chopped almonds and sunflower seeds. Toss with the cooked grains.
~ While the veggie/grain mixture cools slightly, prepare your dressing. Whisk the mustard, vinegar, olive oil, and lemon juice together in a small bowl. Slowly drizzle it into the bowl, tasting it as you go and adding additional salt/pepper if you like!
~ Serve with your favorite meat or eat it as is! I can’t wait to have some of this for lunch tomorrow. It’s probably amazing cold and I’m eating it with some leftover steak. <3
~ Enjoy!! I can’t get over how gorgeous it is!!! 🙂 🙂