Quinoa (3/4 cup)
in cold water, then add to a medium pot with
Water (1 1/2 cups)
. Bring to a boil, then simmer for 15 minutes or until fluffy. Set aside to cool.
While quinoa is cooling, add
Kale (4 cups)
Red Cabbage (2 cups)
to a large salad bowl. Toss to coat until well combined.
Once quinoa has cooled and is room temperature, add to the salad bowl, along with
Raisins (1/2 cup)
Roasted Pepitas (1/4 cup)
Raw Cashews (1/4 cup)
Parmesan Cheese (1/2 cup)
. Toss until all ingredients are well combined.
Extra-Virgin Olive Oil (1/3 cup)
Rice Vinegar (3 Tbsp)
Apple Cider Vinegar (1 Tbsp)
Honey (3 Tbsp)
Sea Salt (1/4 tsp)
Ground Black Pepper (1/8 tsp)
to a small mason jar, top with lid and shake until well mixed.
Divide into individual bowls and top with the desired amount of dressing or add about 1/2 of the dressing recipe to the large bowl and toss to coat taste, and add more if desired.
Garnish with additional parmesan cheese, cashews, and pumpkin seeds.