1 cup Big Batch Steamed Kale (leftover from Sunday’s dinner)
¼ cup canned chickpeas, rinsed and drained
1 cup thinly shaved fennel (about ½ large bulb, save the rest for Wednesday’s dinner)
½ cup Big Batch Cooked Quinoa (leftover from Sunday’s dinner)
2 tablespoons Big Batch Orange Vinaigrette (leftover from Sunday’s dinner)
1 oz shaved Parmesan
5-6 mint leaves, finely chopped
freshly ground pepper
Instructions
1. Combine kale, chickpeas, fennel, and quinoa in a medium mixing bowl and toss with the orange vinaigrette; be sure to coat everything evenly.
2. Add mint and parmesan, saving just a little bit of both for garnish, and toss gently, just to combine. 3. Transfer to a plate or bowl, and garnish with the remaining parmesan and mint, plus freshly ground pepper, to taste.
398 calories and 22.1 grams of protein
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