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
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 8

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!