Superfood Detox Kale Salad With Tempeh and Quinoa

I think this is one of the best salads I’ve ever made – it’s a riff on a “massaged” kale salad I’ve been making for a while, but the addition of the tempeh, quinoa, and rich balsamic vinegar sends it over the top. I guarantee there will be no leftovers if you make this, and it’s so nutritious and filling that you can make it your entire meal. It’s insanely easy to make, packed with all sorts of detoxifying and disease-fighting nutrients, probiotics, and plenty of protein. So go ahead, make this asap. 2 bunches kale (I used lacinato) 1 lemon 1 avocado 1 red bell pepper, chopped 1/2 cup quinoa, cooked 1 block tempeh, sliced in half lengthwise and then into about 1/4 inch pieces the other way 1 teaspoon crushed garlic 1 tablespoon coconut aminos or low-sodium tamari Balsamic Vinegar (I love the Napa Valley Naturals Grand Reserve variety because it’s 4% acidity and thicker than most other balsamics. You can get it at Whole Foods and probably some other health food stores. If you can find 4% I highly recommend it, but any balsamic will do.)   Method: Cook quinoa according to directions. You can always cook extra to have on hand for other recipes. When the quinoa is done, put 1/2 cup in a bowl and cool in the refrigerator. This can also be done hours or a day ahead of time. Rinse and “strip” kale from stems, tearing the leaves in to bite size pieces. Place in a salad bowl and set aside. Cut avocado in to quarters, peel off the skin, and place on top of the kale. With clean hands, or if you’re serving company PLEASE use food service gloves, smush the avocado into the kale leaves until the avocado acts as a creamy “dressing”. The kale should shrink in size considerably. Chop the lemon in half and squeeze the juice on top of the kale. Seed and chop the bell pepper and add it to the salad. Put the salad in the fridge while you cook the tempeh. Chop the tempeh into bite-size pieces and sauté in a medium pan with 1/4 cup water, the garlic, and the coconut aminos or tamari. When the water has evaporated, it’s ready to go. Add the quinoa and the tempeh to the salad, drizzle with the balsamic, and serve. Take your time, savor the flavor, and chew well. Trust me, you’ll want to inhale this salad but try not to eat so fast.