Thryve Featured Quinoa, Grape, and Kale Salad

PlatedColor-Thryve6A friend from another lifetime, places and memories held in my heart. Seasons of relationships, travel, learning, and adventure come and go. How do I begin to soak in time that seems to pass quicker as I get older? Living fully alive and present in each moment. I need more of this. People and opportunities we are given on a daily basis to interact with (play, create, explore, meet, taste) should not be taken for granted. I’m so thankful to share that through an old friend, Callie, I recently had the opportunity to share two Plated Color recipes in a beautiful publication called Thryve in the latest issued titled,  "Rekindle."  Thryve is a magazine that believes we are beautifully created and intentionally placed, encouraging readers to not merely exist, but live fully alive. You may have noticed I’ve been including #livefullyalive on my Instagram, @platedcolor. It’s a way for me to connect within the community of Thryve readers, and most importantly, remember to live fully alive (through healthy food choices, exercise, a spirit of thankfulness, etc…) and be inspired by others doing the same. I was so excited when my copy arrived in the mail!

Inside, I shared my Blackberry Chia Smoothie (original recipe posted here) and a Quinoa, Grape, and Kale Salad. A group of women curating and producing inspiring articles and photography from east to west, I’m so humbled and honored to be included as my adventure with Plated Color continues to deepen.

PlatedColor-Thryve11PlatedColor-Thryve12PlatedColor-Thryve10PlatedColor-Thryve15 PlatedColor-Thryve16 PlatedColor-Thryve14 PlatedColor-Thryve13Excerpt from Thryve: The monotony of lunch is impossible with salads, in my opinion. I'm not good at math, but if the varieties and possible combinations between all fruits and vegetables had a sum, I imagine it would be quite large! As we find our way entering into spring, this salad is light and refreshing, yet, power-packed with protein and dark leafy greens, rich in calcium and minerals. When visiting a friend in Colorado, we shared a salad similar to this one. I've made a few adjustments and omitted of dairy (though feta would pair well). When I make this salad, I think of my friendship, a sweet glimpse of gratitude in a brief moment over lunch.

I encourage you to make a big batch of quinoa at the start of your week and just scoop some from that source, chilled, for this salad. Top quinoa, a handful of halved grapes, shredded carrots, and silvered almonds over a bed of finely chopped kale or spinach. Top with Lemon Champagne Vinaigrette (recipe below). I founded a red Russian kale at my local farmers market and the small pops of purple couldn't be more welcoming for spring.

Lemon Champagne Vinaigrette: 1 tbs Champagne Vinaigrette 2 tbs Extra Virgin Olive Oil 1/4 juice of lemon Pinch of sea salt Beat together until fully blended, creating a thick & bright yellow color.

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Gorgeously designed and well printed, hop on over to to learn more about the heart of this magazine. The Rekindle issue actually sold out, but because there have been so many requests for print, they are running another order. If you order between now and April 22, they ensure that a new copy will be in your hands soon. I've only had for about a day, but love seeing the article from my new friend on Instagram, Becki Campbell, writer & blogger at and the lovely hand lettering from The Higgins Creative at . The writing, photography, and design are just top notch. Great job Rachael Homcy (founder & editor in chief) and all of the other contributors—you've made my day, week, month.. eeeee! Go get a copy!

Learn more here. Have a great week friends!