Legacy – Menu Plan Recipe | Macro Meals Planned
8 Items
Add to cart

Kale Quinoa Salad with Portobello Mushrooms

A hearty massaged kale salad tossed with buttery pine nuts, salty Parmigiano Reggiano cheese and sautéed portabella mushrooms.

$0.00 per portion

Add to cart

< Back

$0.00 per portion

Add to cart

< Back

Details

}

Cooking Time

20 min

Vegetarian

Gluten Free

Ingredients

Mushrooms
Shallot
Kale
Lemon
Pine Nuts
Parmigiano Reggiano
Quinoa

Tools Needed

Knife
Cutting Board
1 Skillet
Rice Cooker or Pot
Bowl
Microplane

Pantry Items

P

Olive Oil

P

Celtic Salt

P

Red Pepper Flakes

P

Veggie Stock Cubes

P

Dijon Mustard

P

Honey

Kate's Picks...

Mahi Mahi with Creole Corn and Couscous

Mahi Mahi with Creole Corn and Couscous
Sambal Shrimp Lettuce Wraps

Sambal Shrimp Lettuce Wraps
Mahi Mahi with Zucchini Ribbons

Mahi Mahi with Zucchini Ribbons
Quinoa, Sweet Potato and Black Bean Salad

Quinoa, Sweet Potato and Black Bean Salad
Thai Butternut Squash and Lentil Curry

Thai Butternut Squash and Lentil Curry
Fiesta Black Bean and Quinoa Salad with Chicken

Fiesta Black Bean and Quinoa Salad with Chicken
Fiesta Black Bean and Quinoa Salad

Fiesta Black Bean and Quinoa Salad
Paprika Chicken Thighs with Roasted Broccoli

Paprika Chicken Thighs with Roasted Broccoli
Recipes are available to order Monday thru Thursday