Black Kale Recipe
| mt. hope quinoa | cranberry | pepita | goat cheese black canyon city honey-lemon vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Quinoa
In a medium pot, combine 1 cup of rinsed 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 the water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Kale
Wash the black kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces and place in a large salad bowl.
- 3
Combine the Ingredients
Once the quinoa has cooled, add it to the bowl with the chopped kale. Then add the dried cranberries, pumpkin seeds, and crumbled goat cheese.
- 4
Toss the Salad
Gently toss all the ingredients together until evenly mixed. Ensure that the quinoa and goat cheese are evenly distributed throughout the salad.
- 5