Quinoa and Kale Salad
This salad is a big hit and is packed with various nutrient-dense, clean foods. You can feel good about serving and eating this recipe. Get creative – the quinoa and dressing work well with many vegetables, fruits, nuts and seeds
Ingredients
- 1 cup quinoa
- 1 piece kombu
- 3 large kale leaves, diced
- 4 radishes, julienned
- 1/2 small red onion, diced
- 1/2 cup dried cranberries
- 1 celery stalk, peeled and sliced
- 1/2 english cucumber, diced
- 1 small granny smith apple, diced
- 1/2 cup sliced almonds
- 1/2 cup pepitas,(pumpkin seeds)
- 1 cup feta cheese, crumbled, optional
- salt and pepper to taste
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup fig balsamic dressing (found at whole foods)
- juice of 1 lemon
Instructions
- Rinse quinoa, place in 2 quart sauce pan with a piece of kombu about the size of your thumb and 2 cups boiling water.
- Cover , turn heat to low and simmer approximately 12 minutes. Discard kombu (the grain absorbs the minerals from the kombu, making it more nutrient dense).
- Let quinoa cool.
- Mix all salad ingredients together.
- Mix dressing ingredients.
- Toss salad with just enough dressing to moisten just before serving.
- Serve at room temp or chilled.
Notes
This salad is a big hit and is packed with various nutrient-dense, clean foods. You can feel good about serving and eating this recipe. Get creative – the quinoa and dressing work well with many vegetables, fruits, nuts and seeds. Enjoy!