summer quinoa salad with avocado and spinach

I don’t know about you guys, but when my husband and I are both hungry we tend to get a little crabby (ok…really crabby).  So we made up a rule that until we eat, we cannot talk to each other.  This little rule has changed our marriage 🙂  We don’t get into petty arguments over nothing anymore!  It’s actually really funny to think about, but it’s the truth.

All of that to say – this salad takes a little bit of time to make, so just make a snack to eat while you are making it so a UFC fight doesn’t break out in your kitchen 🙂   I found this delicious recipe off of pinterest (obsessed with that).  It is so refreshing with all of it’s natural ingredients.  Enjoy!


1/2 c. dry quinoa (I used Basil and Rosemary Quinoa and it was amazing).
2 c. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 c. spinach
1 bunch cilantro
1/4 c. onion
2 small cloves garlic

Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper


Soak the quinoa in a pot in the veggie broth for about 15 minutes. Then, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir occasionally and cook quinoa for about 20-25 minutes just until the liquid absorbs, so there is just a small amount of liquid left in the pot. Remove from heat and set aside.

In your food processor, put your spinach and cilantro in and pulse until finely chopped. Pour into a large bowl. Then add your onion and garlic into food processor and pulse until finely chopped. Add to the cilantro mixture. Toss the garbonzo beans into the cilantro mixture until coated. When the quinoa is cooled, pour into the salad mixture.

Separately, add all ingredients for the dressing in a bowl and whisk until well blended. Then pour over the salad and toss. Finally, add the avocado and tomatoes and toss.

kale salad

So there is this new cafe in town that is so delicious. It used to be a custard place and they shut down over the summer last year to remodel and become what it is today. They use only farmers from around the area to support locally and the ingredients they use are always fresh. So, on to the kale salad that is UH-MAZING. It’s a little tangy and crunchy and, oh, so good. I knew this would be a recipe I could recreate along with the help of my beautiful momma who knows how to do just that. Here it is…


1 bunch of kale
1 lemon
1/4 cup extra virgin olive oil
1/2 cup panko bread crumbs ( toasted )
1/2 cup parmesan cheese ( for non-vegans )


Pull kale leaves off of the stem, chop finely and put in large bowl. Juice half of the lemon in a small bowl and slowly whisk the olive oil in.  ( taste and add lemon and olive oil accordingly). You’re going for a light lemony dressing taste. Drizzle the lemon olive oil dressing over the kale and toss. Top with toasted panko bread crumbs and enjoy!

* If using the parmesan cheese, just add with the dressing and toss.