Makes enough for 2 large salads, pair with some grilled chicken thighs and you have a perfect, quick and easy meal.
1 cup cooked quinoa
8 ounces Kale – pick your variety
1/4 cup sliced almonds, toasted it desired
1/3 cup dried cranberries, dates, or other sweet dried fruit – chopped if needed
1/4 cup crumbled feta cheese
Few gratings of fresh lemon zest
2 tablespoons Flora Extra-Virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon or honey mustard
1-2 teaspoons honey
Salt and black pepper to taste
Wash kale, remove the rib from each stalk, and cut into thin ribbons. Put all dressing ingredients into a ball jar and shake until well mixed. Place kale in a large salad bowl and toss with dressing. Let sit for 5-10 minutes. Then toss with all additional salad ingredients.
Have fun with this recipe, you really can’t mess it up. Use whatever you have in the pantry and frig to spice up the flavors and by adding the quinoa while it is still hot makes a great switch up of texture.