High Protein Quinoa-Kale Salad | Clean & Delicious

Quinoa, kale, nuts and seeds pack this delicious, vegan salad with plenty of protein! JOIN MY CLEAN&DELICIOUS TRIBE (for FREE!) and be sure to never miss …

21 thoughts on “High Protein Quinoa-Kale Salad | Clean & Delicious

  1. Your videos have inspired me to eat healthy and clean. For the first time, probably ever, I am confident that I can walk into a grocery store and know exactly what I need to prepare my food. Because of your videos I now understand that Costco is good for freezer and pantry. How simple! All the money I've wasted on items that should not be bought in bulk! Thank you so much for all the hard work and time you put into your videos. I am so effected by the love you naturally exude in your videos.

    I have a request: Can you PLEASE do a video on how to properly store food that's been prepared for the week? I need to meal prep ALL of my meals but I am not sure how to safely store all of them. Example: The salad you made in this video looks amazing! But how would I store that for the week? Fridge or freezer? If you put food in the freezer, when do you take it out to thaw so you can eat it?

    It's a lot! Lol- my apologies but I believe you have not cause you ask not! 😄

  2. I am eating this right now! Sooooo good, absolutely delicious!!! I also added green onions along with kale and they are perfect texture, the heat from the quinoa made them softer but still a little crunchy. Dani you are the BEST!!! 🙂

  3. Wheat Berry Salad with Golden Raisins, Pistachios, and Goat Cheese


    1 cup uncooked wheat berries
    1/2 tsp. salt
    3 Tbsp. shelled unsalted pistachios
    2 Tbsp. extra virgin olive oil
    2 Tbsp. freshly squeezed lemon juice
    2 tsp. honey
    1/2 tsp. ground coriander
    1/2 tsp. fresh ginger, grated
    1/2 cup golden raisins
    1/4 cup green onions, thinly sliced
    2 Tbsp. fresh parsley, chopped (can use cilantro, too)
    1/2 cup (2 oz.) fresh goat cheese, crumbled
    salt and freshly ground black pepper, to taste


    1. Preheat oven to 350 F.

    2. Place wheat berries and 1/2 tsp. salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

    3. Place pistachios on a baking sheet. Bake in preheated oven for 8 minutes, stirring once. Cool slightly, and chop. (I just do in fry pan on top of stove)

    4. Combine olive oil, juice, honey, coriander, and ginger leftover salt (pepper if wanted) in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

    5. Add nuts, green onions, and cilantro to wheat berry mixture. Toss to coat in the dressing and season to taste with salt and freshly ground black pepper. Transfer to a serving bowl, and sprinkle with goat cheese.

    Serves 4.

    (Adapted from Cooking Light)

  4. wow I have celiac disease and I'm lactose intolerant with alot of vitamin deficiencies. and I've been looking all over the place for some healthy advice and recipes. thank you so much for these videos

  5. Hey Dani, it's Mikel — made this salad last night, and it's super delicious! Thanks for another great recipe. But what is that witchcraft you're using to stem the kale? I tried that myself and the stem just snapped right off. I muddled through, but it certainly wasn't as quick or graceful as you did it.  🙂

  6. Hi dani , thanks for reply ,But I could not find hot chocolate milk,I saw chocolate mug cake ,chocolate covered strawberries , dark chocolate peppermint bar etc,these all videos are delicious,I m trying to searching actually I m new subscriber so I don't know about your previous videos any way thanks a lot dear and bless you 🙂

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