QUINOA KALE SALAD
Athletes looking to fuel up too often overlook vegetables, but a simple salad can provide the solution for hockey players in a hurry. And just because your meal is full of greens doesn’t mean you can’t still get your fill of those powerful proteins. “Quinoa, even though it’s considered a carbohydrate source, it has quite a bit of protein in it,” said dietitian Billie Jane Hermosura, owner of Nutrition Intel. “This recipe is suitable for a vegetarian athlete, but it’s also quite easy to add an additional protein source, whether that’s chicken or steak leftover from the night before.”
1/2 cup quinoa dry 1 cup water 1 tbsp olive oil 4 to 5 cups kale chopped very small 1 small carrot, grated 1/4 cup pumpkin or sunflower seeds 1/4 cup raisin or currants 1/4 cup Parmesan cheese, grated
Combine water with quinoa in saucepan and bring it to boil over mediumhigh heat. Cover saucepan and reduce heat to low, let simmer for 15 minutes until quinoa is tender. If water remains, drain. In large bowl, toss kale, quinoa, carrot, seeds and raisins.
1/4 cup olive oil 1/4 cup fresh lemon juice 2 garlic cloves minced 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp dried oregano 1 tsp honey
Whisk all ingredients in small bowl. Season with salt and pepper. Pour vinaigrette over salad and toss. Sprinkle with Parmesan cheese before serving.