Whisk the lime juice, vinegar, garlic, mustard, honey, cumin, salt and black pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify. 2. Place the kale in a large bowl.

Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes and leafy herbs ...

Sure, these bowls take a little more time to whip up than your usual Cheerios, but the pay-off—healthy, filling and, let’s face it, photogenic breakfast combinations—is totally worth it. 1 ...

Merging the earthy taste of kale with the nutty flavor of quinoa, this salad is a satisfying dish. The refreshing tanginess ...

1 cup cooked quinoa; 1 tsp ginger paste; 1 lemon, juiced; 3 Tbsp tahini; ... To assemble the buddha bowls, place kale at the bottom, top with quinoa followed by sweet potatoes, ...

Toss broccoli and the remaining two tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add broccoli to chickpeas on the baking sheet in an even layer.

Quinoa: The base ingredient of this dish is packed with a whole lot of nutrients, has a nutty texture, and is quick to cook.

Kale, the nutrient-rich leafy green, has become a staple in vegetarian cooking. Its versatility makes it the perfect ...

Northern Michigan Recipes: The Intentional Minimalist prepares Quinoa, Spinach and Kale Salad for spring. Northern Michigan Recipes: Find more of Kristin Celeste's Northern Michigan recipes on her ...