Cooking Instructions
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Step 1
In a small saucepan over medium high heat, bring one and a half cups of water to a boil.
Step 2
Add
Mediterranean Quinoa (1 pckg)
and return to a boil.
Step 3
Reduce heat to low, cover, and let simmer for 15 minutes.
Step 4
Remove from heat and fluff. Keep warm for plating.
Step 5
Remove
Fresh Mint (9 g)
leaves from stems and discard stems. Roughly chop the mint leaves, and set aside.
Step 6
Slice
Shallot (1)
in half lengthwise, then across into quarter inch, hall moon slices, and set aside.
Step 7
Use a colander to strain the chickpeas, and set aside.
Step 8
Meanwhile, in a large bowl mix together
Apple Cider Vinegar (30 mL)
,
Honey (20 g)
,
Dijon Mustard (15 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 g)
.
Step 9
Drizzle in
Olive Oil (15 mL)
while whisking to create your vinaigrette, and set aside.
Step 10
In a large saute pan over high heat, add one tablespoon of olive oil. Add the
Chickpeas (1 can)
and saute for 4 minutes until golden brown.
Step 11
When the quinoa is finished, add to the bowl with the vinaigrette. Add the
Kale (85 g)
, mint leaves, shallots, chickpeas,
Dried Cherries (40 g)
,
Marcona Almonds (30 g)
, and half of the
Goat Cheese (55 g)
. Toss to combine.
Step 12
In the center of two bowls place the quinoa salad. Garnish with remaining
Goat Cheese (55 g)
.
