Recipe: Warm Kale Brown Rice Fusilli Salad

Hello Darlings, check out this yummy healthy lunch I made today. It’s simple & easy to make for yourself or for your family. The best thing ever is that it’s organic, gluten free & vegan. Though I’ve made this dish for myself, you can alter the recipe to suit your needs. Have fun by adding (or substituting) your own favorite veggies. These are mine, so I tailored it to my tastebuds! ūüėÄ

Warm Kale Brown Rice Fusilli Salad 
Prep Time: 10 mins 
Cook Time: Approximately 20 – 25 mins.
1 1/2 cups Trader Joes Organic Brown Rice Fusilli Pasta
3 cups water, + 1/4 cup on the side
1 bag of Trader Joes organic cut & peeled carrots 
1 organic garlic clove 
1 tbsp Trader Joes 21 Seasonings spices
3 tbsp Trader Joes Organic Extra Virgin olive oil + 1 tsp optional for boiling pasta 
2 tbsp Trader Joes organic balsamic vinaigrette  
1 beefsteak tomato 
1 lime
1 sweet onion
1 bag of Trader Joes organic Tuscan Kale 
1 bag of Trader Joes Melange Trois bell peppers
1 bag of Trader Joes organic sweet peas
1 bag of Trader Joes organic broccoli florets 
1 bag of Trader Joes frozen asparagus 
To Prep The Veggies for Cooking a Personal Size dish:
3 stems of asparagus (chopped)
4-6 pieces of broccoli florets 
1/4 beefsteak tomato (chopped)
1/2 slice of lime (squeeze out the juice into a small cup/container)  
2-3 carrots (sliced in half)
1 garlic clove (peeled & diced)
1/4 sweet onion (peeled & sliced thinly)
2-3 handfuls of Tuscan kale 
1 handful of mixed bell peppers 
1/4 cup sweet peas
To Cook The Pasta: 
In a large pot, bring 3 cups of water plus 1 tsp of olive oil (optional) to a rolling boil. When the water boils, add the pasta. Stirring occasionally, cook the pasta for approximately 8 – 10 mins. For softer pasta (as shown in the picture), cook for about 10 – 15 mins. Don’t over cook the pasta!!!… It’s not like regular pasta and if cooked too long, it will break down and fall apart leaving a soft pile of mush and whitish-colored froth. Once finished cooking, drain the pasta using a strainer and set it to the side.¬†
To Cook The Veggies: 

Using a microwaveable safe bowl, emerge the Tuscan kale into warm water, cover it and place it into the microwave for 6 mins. Let cool for a few minutes and then slowly drain the water. Set aside and begin cooking the vegetables.  
In a medium frying pan, heat 1 tbsp of olive oil over medium heat. Add the broccoli, asparagus, carrots, sweet peas, and mixed bell peppers to the oil. Cook for 2-3 minutes then add a 1/4 cup of water to the pan. Cover with a lid and let cook for 5 minutes. Stir occasionally. If need be, add a few more drops of olive oil to the pan. Add the garlic and onions, stir and simmer for 3 minutes. Remove from heat. Using the pan, stir in the seasonings, Tuscan kale, fusilli pasta, the remaining 2 tbsp of olive oil, fresh lime juice, and balsamic vinaigrette. Let sit for 1-2 minutes.

Now the fun part…

Grab your prettiest plate and place the mixed salad onto the plate. Top it off with the slices of tomato.

Grab a fork, sit down and enjoy!!!! 

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