Kale & Quinoa Recipe

Time30m

Serves4

Chopped kale, quinoa, queso fresco, green apple, red onion, dried cranberries, sunflower seeds; cider-honey vinaigrette

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Ingredients

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1
Prepare the Quinoa
Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2
Prepare the Kale
In a large bowl, massage the chopped kale with a little bit of olive oil and a pinch of salt for about 2-3 minutes until it softens.
3
Combine Ingredients
Add the cooked quinoa, diced green apple, sliced red onion, dried cranberries, and crumbled queso fresco to the bowl with the kale. Toss gently to combine.
4
Add Sunflower Seeds
Sprinkle the sunflower seeds on top of the salad.
5
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of apple cider vinegar, 2 tablespoons of honey, and 4 tablespoons of olive oil. Season with salt and pepper to taste.
6
Serve
Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.