Greek kale and quinoa salad meal prep bowls are addictively delicious! Tender kale, salty feta cheese, crunchy cucumbers everything you need in a salad all packed up and ready to take to work!
I’m writing this post while getting my hair cut, I just finished listening to a lecture on mitochondrial damage and cancer for school, I’m jumping back and forth between client emails, and making lists of all that I have to get done in the next 5 days. Multitasking. It’s my reality. I bet it’s yours too.
Although I technically work from home my days are packed with grad school, an internship, private nutrition practice, and life. Oh, and my baby sister is getting married next weekend in Iceland. Woohoo!
All great stuff, but busy. I know busy. I thrive in busy, but my health is never sacrificed for my schedule. Non-negotiable.
Through my own journey of self-discovery and healing around food, I’ve learned that if my life is chaotic my food has to be ordered. If my schedule increases in intensity then my organization around meal prep has to also intensify. When my food is out of order I feel crazy. When my food is out of order, self- care is no longer a priority. I’ve been down that road before and it isn’t pretty.
My favorite way to cook and create in the kitchen is with a leisurely, slow energy. I put on a podcast or show tunes and just play. That’s my favorite and preferred, it’s not always my reality.
So when busy becomes BUSY I jump into meal prep like a boss. I love it, it calms me, and knowing there is healthy food always at the ready is how I take radically great care of myself.
This. This Greek kale and quinoa salad is a classic. I’ve made it probably 100x and love every little bit of it. If you’ve been following me for a bit you know of my undying love for olives and feta cheese. Basically, anything I can throw either of these ingredients into I will and I will love it.
Cooked quinoa with crunchy kale, salty olives and creamy feta cheese top with a scoop of hummus (have you ever put hummus on your salad? Because it’s a revelation!) fresh vibrant tomatoes and cucumbers and lots and lots of dill.
I toss the kale with lemon juice and olive oil and I keep it like that for 4 days. That’s right, I have my kale waiting for me, ready to go for 4 days! The kale is hearty and can stand up to a little dressing, and if you’ve read any of my emphatic posts on kale salads you’ll know where I stand on raw kale being mistreated.
It’s not mistreated here, it’s massaged and loved and the end product is a tender luscious green.
So there you have it, one of my go to busy meal prep bowls. It’s satisfying and yummy and I know you are going to love it!
- 5-6 cups chopped kale (stems removed)
- 1 cup cooked quinoa
- 1 cup chopped tomato (I like both red and yellow)
- 1 cup chopped cucumber
- ⅓ cup chickpeas
- ½ cup feta cheese
- ½ cup kalamata olives
- 4 tbsp hummus
- 2 tbsp chopped fresh dill
- 1 lemon, quartered
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ¼ tsp oregano
- generous pinch of salt and pepper
- Whisk ingredients to combine
- In a large bowl toss kale leaves with dressing, don't be gentle with this step. Massage with your hands or aggressively toss with tongs.
- In 4 containers divide cooked quinoa, massaged kale, tomatoes, cucumber, chickpeas, feta cheese, kalamata olives, 1 tbsp of hummus per container, sprinkle with fresh dill and place a quartered lemon in each container.
- Will keep for 4 days fridge.
- When eating pour into a bowl, toss all together, and squeeze lemon juice on top.
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