Shredded Kale & Quinoa Recipe
sunflower seeds, raisins, bell peppers, reggiano
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare the Kale
While the quinoa is cooking, wash the kale thoroughly. Remove the tough stems and shred the leaves into bite-sized pieces. Place the shredded kale in a large mixing bowl.
- 3
Mix the Salad Ingredients
To the bowl with shredded kale, add the cooked quinoa, diced bell peppers, sunflower seeds, raisins, and grated Reggiano cheese.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- 5
Combine and Serve
Pour the dressing over the salad mixture and toss gently until all ingredients are well coated. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes for flavors to meld.