Frolic Through Life

Kale Quinoa and Roasted Beet Salad

Sylvia — Wed, 24 Feb 2016 03:37:43 +0000

Just a few blocks from our house there is a wonderful Italian market. When you walk in, it is a feast for the eyes with pasta, prepared foods and salads everywhere you look. One of their most popular salads is a kale, quinoa and beet salad that is super simple, yet flavorful. Literally, every time that I am at the market, there is someone ordering the salad. The gentlemen behind the counter told me that the secret ingredient is a homemade champagne vinaigrette. With that, I knew I had to recreate it at home (not to mention Tommy had been bugging me for weeks to make it!). I also had some Feta cheese on hand, so I threw it in because I mean, who doesn’t love cheese?

Kale Quinoa and Roasted Beet Salad

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Ingredients

3 large handfuls of kale, washed, chopped and stems removed
½ cup of cooked quinoa
2 medium beets, cut into quarters (You can also use precooked beets to save time)
1 tablespoon olive oil
2 tablespoons champagne vinaigrette (I picked mine up at Trader Joe's)
4 oz Feta cheese, cubed

Instructions

Preheat the oven to 400 degrees F.
Arrange beets on a baking sheet and drizzle with olive oil, cover with foil and bake for 45 minutes or until fork tender.
In a large bowl, combine kale, beets and quinoa. Drizzle with champagne vinegarette and mix to coat.
Sprinkle with feta cheese and enjoy!

To speed up the salad making process a bit, you can roast the beets beforehand and store in the fridge, or you can buy precooked beets. Trader Joe’s and BJ’s both have great precooked beets in their produce section. If you’re like me and have never met a beet you didn’t like, it is great to have them on hand in the fridge to toss into salads and other recipes.

Happy eating!

The post Kale Quinoa and Roasted Beet Salad appeared first on Frolic Through Life.

WIAW Oktoberfest

Sylvia — Wed, 17 Oct 2012 04:10:16 +0000

I’ve been majorly lacking on food related posts as of late, but this week has been a bit hectic around here with racing on Saturday and extra classes during, I haven’t had much time to spend in the kitchen. But worry not, I have some good eats to share!

After running the Rock ‘n Roll 10k on Saturday, I headed home, napped for 45 minutes, showered and headed back out the door to Bear Mountain for Oktoberfest.

We bought some gigantic beers and dug into some German food – knockwurst with sauteed onions, German potato salad and a HUGE pretzel with spicy mustard.

On Sunday, we did some shopping at the outlets and stopped for lunch at Chipotle. I got my usual burrito bowl with chicken, brown rice, and all the veggies they have to offer. Oh yea, and guac!

Monday’s dinner was a surprise thanks to my mama. She found the recipe in Rachel Ray’s Everyday magazine and it was pretty darn amazing. Sausage and kale over linguine with some kind of butter based sauce. YUM!

For breakfast, I tried something new and I am in love. Spaghetti squash egg bowl anyone? I threw in some kale for some extra greens.

I’ve been on a fruit salad kick lately. This was fruit salad 2 out 3 so far this week. I say so far because I know there will be more in my future.

What have you been craving lately?

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New Shoes WIAW

Sylvia — Wed, 28 Mar 2012 04:43:07 +0000

Another week had almost flown by, so it’s time for another WIAW. The last WIAW of March, to be exact. Can you believe that April is just a few days away? Nuts! Can’t wait to see what April’s WIAW theme will be!

I was feeling a bit creative in the morning so I traded in my regular oats for some eggs in a basket.

I ate it along side an orange because I love me some citrus fruit, or really any fruit in general, except cantaloupe. I really dislike cantaloupe for some reason and it really hinders me from buying pre-made fruit salad because they are almost always filled with cantaloupe. First world problems people!

Lunch was my usual work lunch – salad. I made it with some spring mix, red, orange and green baby tomatoes, orange bell peppers, cucumbers and veggie meatballs.

I love how this tomato looked like a little baby watermelon!

When I got home from work, I decided to make some kale chips. I bought a huge bunch of kale over the weekend, but ran out of hours in the day to make my chips.

I washed, dried and ripped up the kale into chip size pieces. I arranged them on my poor excuse for a cookie sheet, sprayed with some cooking spray, sprinkled the chips with garlic salt and chili pepper and baked them for 20 minutes at 300 degrees.

Boom – kale chips!

While the chips were baking, I fixed myself some dinner. Leftover lasagna with a side of all things orange – carrots, peppers and baby tomatoes.

After din din, I enjoyed a pumpkin protein bar which I baked up yesterday as well. I topped the bar with a bit of Razzle Dazzle peanut butter.

It tasted pretty much amazing!

Munchkin and I hit up Target in the evening to pick up some necessities. Diapers for him, leopard print flats for me. Yes, those are a necessity! I totally love them!

I have the same shoes in nude patent and they are super comfy. You also can’t beat the $14.99 price!

Have a great Wednesday!

What’s the best thing you ate today? What’s a fruit or veggie that you really dislike?

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