Category Archives: Salads

Beets, Quinoa & Kale Salad with Grilled Chicken and Sweet Potatoes

How often do you feel like your dinners are just on repeat and are boring the heck out of you and your family? Often it is hard to think of new ideas……especially at the end of a long day. Sometimes a good way to venture your mind to the unknown is to think of items that you have ordered at a restaurant, seen on a menu, or a cooking show. We were sick of the same old thing and wanted to venture out and try something new……so we made a salad that was different than our usual spinach and veggies.

This meal was seriously easy. The only thing it did was dirty a few more dishes than normal…..but that is okay when the end result is a delicious meal!!


Beets, Quinoa & Kale Salad



Romaine (or other lettuce for mixing)

Bunch of Beets

1 Cup Quinoa

Balsamic Dressing *Recipe Below


Wash and cut the kale and romaine into bite sized pieces. To make the kale softer you can wash it and cut it up, then toss it with some coarse salt. Rub the salt into the leaves and it will soften them slightly.

Peel and chop up the beets. Boil the beets for about 20 minutes over medium-low heat. You can test the beets for readiness by trying to poke them with a fork. If you can easily, then they are fully cooked.

Bring quinoa to a boil. 1 cup of Quinoa and 2 cups of Chicken Broth. Bring to a boil, cover and reduce heat to simmer for 15 minutes.

Now, once everything is cooked it is time to toss. In a bowl put your kale and romaine, spoon in some quinoa, beets and balsamic dressing. Slowly add in beets and quinoa so that the proportions are to your desire.

ENJOY! It is truly an amazing salad!!!

Balsamic Vinaigrette Dressing


Olive Oil

Balsamic Vinegar

1 Clove Garlic





Pour in Olive Oil and Balsamic Vinegar in a 3:1 portion. So it you use 3/4 cup of olive oil you would use 1/4 cup of balsamic. Chop/Mince up 1 large clove of garlic and add it. Crush in ground black pepper and salt to taste. I use just a little salt and more pepper…but truly alter this to what you prefer. Shack in some oregano and shake it up. Let it sit for roughly 15 minutes before using. It is best to give it some time for the flavors to combine.

Grilled Chicken


2 Chicken Breasts

4 Chicken Thighs (boneless-skinless)

Olive Oil

Fresh Lemon





Mix together some olive oil, the juice of a lemon and the remaining seasonings to taste. I use lots of pepper and paprika and just a touch of salt. Sautee the chicken in the marinade for about 20 minutes before grilling.

I will not tell you how to grill….but the breasts over direct heat and the thighs off the direct heat it takes about 20 minutes to grill them up to perfection πŸ˜‰

Dinner PRep

Sweet Potatoes


1 Large Sweet Potato

Olive Oil

Chili Powder




Preheat oven to 375*. Line a baking sheet with aluminum foil.

Chop the sweet potato in either chip like slices or fry slices. Mix with some olive oil until the sweet potatoes are coated. Sprinkle with minimal salt, pepper and chili powder and toss. Place the sweet potato slices out on baking dish so that none are overlapping. Bake for 20 minutes then flip and bake for an additional 20 minutes. The cook time will depend on how thick you slice the sweet potato. Check on them at the 15 minute mark to ensure they are not burning. If they are already browned, flip them and watch them on the other side as well.

I hope you enjoy this delicious, easy, nutritious meal as much as we did!

#ourprimallife #beetrecipes #saladrecipes #kale #eatinghealthyathome


Quinoa Salad – So Delicious and EASY to make!

This quinoa salad is truly delicious and extremely easy to throw together. Whether you need to throw together a quick and simple side for dinner or you need to bring a side dish to a holiday party. THIS is your dish. Trust me!!! Last night we made some bison burger patties with this as the side and it was perfectly delicious. The great thing about recipes like this is that you can alter it by adding in whatever veggies you enjoy.


Quinoa – 1 Cup

Cherrie Tomatoes – Handful

Black Beans – 1 can

Avocado – 2

Bell Peppers – demanding on the size a couple handfuls of chopped

Olive Oil – roughly 1/2 cup +

Garlic – 1 clove +

Lime/Lime Juice – Juice of one

Lemon Juice –Β Juice of one


Fresh Cilantro – handfuls



Cook quinoa. Bring 1 cup of quinoa to boil in 2 cups of water. Once the quinoa is boiling, cover and let it simmer on low for 15 minutes. Once the quinoa is finished remove from heat and fluff it with a fork. Pour the quinoa into a large serving bowl.

Strain and wash 1 can of black beans. Add the black beans to the bowl of cooked quinoa.

Wash and cut cherrie tomatoes in half. Add tomatoes to the bowl.

Wash and chop bell peppers. This is up to you on how many to add. I chopped up 5 mini sweet bell peppers. Once you have the bell peppers chopped add them to the bowl.

Cut 2 avocados into bite sized pieces and add to the bowl.

Sprinkle oregano over the top

Now you can add anything else you want: corn, cucumbers, onion, etc. It is totally up to you what ingredients you want to add to make it your own.

The dressing is the thing that sets this quinoa salad apart and makes it so much more delicious.


In a blender add roughly 1/2 – 1 cup of olive oil, juice of a whole lime, juice of a whole lemon, one clove of garlic chopped, handfuls of fresh cilantro and freshly ground pepper.

Blend until the cilantro is finely chopped. Then pour the dressing over the salad. You want the quinoa salad to be coated in the dressing but definitely be careful not to add too much dressing. Add slowly and stir intermittently until you feel there is enough.

**If you have extra dressing just put it in a tupperware and use on a salad later in the week. It makes GREAT salad dressing and is also AMAZING to use on fish and chicken!!!

Put the salad in the refrigerator to cool/keep cool until you are ready to serve it. ENJOY this yummy quinoa salad!

#ourprimallife #salad