Kale & Quinoa Salad

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 โ€“ pick your variety

1/4 cup sliced almonds, toasted it desired

1/3 cup dried cranberries, dates, or other sweet dried fruit โ€“ 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 canโ€™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.