Kale Quinoa Salad with Oregano Lemon Vinaigrette

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Quinoa

1 bunch

Kale , torn

1/2 cup

Carrots , thinly sliced

1/4 cup

Pine Nuts

1/4 cup

Dried Cranberries

to taste

Ground Black Pepper

1 Tbsp

Dijon Mustard

1 1/4

Lemons , juiced

1/4 cup juice per 4 servings

2 Tbsp

Fresh Oregano

1/4 tsp

Sea Salt

1/4 tsp

Crushed Red Pepper Flakes

1 Tbsp

Maple Syrup

or Honey

2 cloves

Garlic

1/4 cup

Extra-Virgin Olive Oil

Cooking Instructions

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Step 1

In a small saucepan, add a cup of water and Quinoa (1/2 cup) . Bring to a boil and reduce heat to low. Simmer for ten to fifteen minutes or until the quinoa is tender and fluffy. Remove from heat and let cool.

Step 2

Place the rinsed Kale (1 bunch) in a large mixing bowl. Add some olive oil and a pinch of salt, and massage the kale with both of your hands for about five minutes. This step will help reduce the bitter flavor of the kale. Set aside.

Step 3

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