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Ingredients

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  • 1/2 cup quinoa, sprouted (dry)

  • 6 cups chopped organic kale

  • 2 plum, or peaches firm or fuyu persimmons

  • 2 organic apples

  • 1 Tbsp grated fresh ginger

  • 3 stalks organic celery (diced)

  • 1.5 cups walnuts

  • 1 cup fresh blueberries, (pomegranate in winter) or dried cranberries

  • ½ cup crumbled goat cheese (optional)

  • 4 Tbsp Flax Oil, or olive oil

  • 2 lemons, juiced or red wine vinegar

  • 1 Tbs. grated fresh ginger

  • Cooking Instructions

Instructions

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  1. Prepare the Kale: Remove stems and chop kale into thinly sliced ribbons. Once chopped, toss with dressing then massage the dressing into the kale to break it down and start the marinating process and set aside. Allow the kale to marinate in the dressing for a minimum of 2 hours in the refrigerator before mixing with other salad ingredients (even better to massage in the lemon and ginger and add the oil after marinating).

  2. Cook the quinoa: Quinoa can be done in different ways. For this purpose, it's best to have it as dry as possible.Rinse the quinoa in cold water. Rubbing between your hands over a strainer. Add quinoa to a pot of water (lots of water, like making pasta. Add salt to the water. Bring to a boil, then turn down to simmer and cover. As soon as the little rings on the quinoa pop up from the grain it's done. Taste quickly and if soft, remove from heat and strain. Leave in a strainer to cool and fluff with a fork. Fluffing it and letting it stay in the strainer will ensure it's dry and keeps its form. Leave in the strainer until cool, 20-30 minutes. Can remain in the strainer until ready to use.

  3. Other ingredients: Slice the peaches (or persimmons in winter) and apples into thinly sliced half slivers and dice the celery. De-seed the pomegranate, if using. Once the ingredients are ready, add the fruits, walnuts and quinoa to the kale, gently toss. Toss the last of any pomegranate seeds or blueberries on top for color.

Nutrition

Nutritional information (5 servings per recipe)
260 calories | 5g protein | 18g fat | 25g carbs | 13g sugar | 1.5g saturated fat

Price

Sprouted quinoa (½ cup) – $1.30
Organic kale (6 cups) – $3.99
Peaches (2) – $2.00
Organic apples (2) – $2.00
Fresh ginger (1 Tbsp) – $0.50
Organic celery (3 stalks) – $2.49
Walnuts (1.5 cups) – $5.49
Dried cranberries (1 cup) – $1.50
Lemons (2) – $1.00
Olive oil (4 Tbsp) – $0.80

Rating

Price Rating
Total Cost: $21.07
Criteria: Under the $40 mark, at about 53% of the price cap.
Explanation: Uses seasonal peaches and budget‑friendly dried cranberries alongside pantry staples; walnuts are the priciest element but overall cost remains low.
Rating: 4.9

Ease of Cooking Rating
Directions Summary: Massage and marinate kale, boil and drain quinoa, slice/chop produce, then toss all components.
Explanation: No oven or complex cooking—only quinoa requires stovetop time. Prep work (massaging kale, chopping fruit/veg) is straightforward.
Rating: 4.8

Meal Prep Usefulness Rating
Calories per Serving: 260
Cost per Serving: ~$4.21
Explanation: Excellent cold‑prep salad that holds up 3–4 days in the fridge. Kale stays tender, and dried cranberries maintain texture. Ideal for grab‑and‑go lunches.
Rating: 4.6

Macronutrient Rating
Per Serving: 5g protein | 25g carbs | 18g fat | 13g sugar | 1.5g saturated fat
Explanation: Plant‑based balance with healthy fats from walnuts/flax oil, moderate carbs, and natural sugars from fruit. Protein is modest—consider pairing with a higher‑protein side if desired.
Rating: 4.1

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