by Amanda Williams | @amandacorissa | cravingthirty.com
We’ve eased into the rhythm of fall routine, and before long you’ll be wishing it was summer again. We suggest you savor the crisp autumn air, bright blue skies and head to your favorite spot with these two plant-based recipes perfect for your picnic. Can you think of a better way to welcome fall?
Both recipes are fresh and satisfying. The first is a hearty Mediterranean Quinoa Kale Salad, which is easy to make ahead of time and keeps well. The kale is massaged, which makes its texture tender, quinoa adds protein as well as bulk, and the pickled onions create a tasty dressing that’s sure to please your taste buds. The second recipe is for a Strawberry Watermelon Mint Limeade. Grab the last of the season’s watermelons for this refreshing thirst-quencher, lightened with mint and lime, and makes the perfect addition to any picnic.
Mediterranean Quinoa Kale Salad
2 cups cooked quinoa
4 - 6 stalks kale, removed from stems and torn into small pieces
1/2 medium onion, thinly sliced
1/4 cup sliced olives
1/4 cup sunflower seeds
1/4 cup fresh mint leaves, thinly sliced
2 limes, juiced
1 - 2 tbsp nutritional yeast (optional)
1 tsp olive oil
sea salt to taste
Combine thinly sliced onion with the juice of 1 lime and a sprinkle of sea salt in a bowl and massage with hands until onion wilts and becomes soft. Cover and set aside for at least 20 minutes to pickle. In the meantime, heat olive oil in a pan over medium high heat. Add sunflower seeds and sea salt. Stir until sunflower seeds brown lightly. Remove from heat. Combine torn kale and pickled onions in salad bowl. Massage with hands until kale is slightly wilted. Add remaining ingredients and the juice of 1 lime. Toss until evenly combined. Adjust seasoning if necessary. Store in an airtight container until ready to serve. Last up to three days in fridge.
Strawberry Watermelon Mint Limeade
5 cups watermelon
2 cups strawberries (we used frozen)
1/4 cup fresh mint leaves
2 limes, juiced
Water as needed
Combine all ingredients (without water) in a blender and blend until smooth. Add water - a 1/4 cup at a time - to make consistency smoother and lighter. Store in an airtight container in the fridge until ready to enjoy.