Quinoa And Kale Recipe
Chopped kale, quinoa, tomato, avocado, shredded carrots, onion and toasted sunflower seeds served on a bed of local mixed greens with choice of dressing
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Ingredients
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Salad Base
Dressing (optional)
Method
Preparation
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
Prepare Kale
Wash and chop 2 cups of kale into bite-sized pieces. Remove the thick stems and center ribs.
Toast Sunflower Seeds
In a small skillet over medium heat, toast 3/4 cup of sunflower seeds for about 5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
Assembly
Assemble Salad
In a large bowl, combine the mixed greens, chopped kale, cooked quinoa, diced tomato, chopped avocado, shredded carrots, chopped onion, and toasted sunflower seeds. Toss gently to combine.
Prepare Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, and season with salt and black pepper to taste.
Serve
Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.