Quinoa and Kale Salad with Lemon Vinaigrette

By devogirl

Ingredients

• Lemon Vinaigrette:
• 4 cups curly kale; hard stems removed and chopped into small pieces
• 2 cups cooked quinoa
• 1/2 cups red grape halves
• 1/2 a red bell pepper; finely chopped
• 1/4 cup raw sunflower seeds
• 1/4 cup organic grapseed oil
• Juice of 1 medium sized lemon
• 1 Tbsp. raw honey; melted to soften
• 2 Tbsp. dijon mustard
• Pink Himalayan salt to taste

Preparation

Step 1

1. In a medium saucepan, bring two cups of water to a boil.

2. Rinse 1 cup of quinoa thoroughly until soapy residue no longer appears.

3. Add quinoa into the pan and return to a boil.

4. Cover and cook on medium/low heat for 15 minutes. When 15 minutes are complete, remove quinoa from heat, but keep the lid on for an additional 5 minutes. Fluff with a fork when finished, and let quinoa thoroughly cool.

5. In a large mixing bowl, combine prepared kale, 2 cups of cooked quinoa, red grape halves, red pepper and raw sunflower seeds. Stir to thoroughly mix.

6. In a small dish, whisk together ingredients for vinaigrette, adding salt to taste.

7. Pour vinaigrette over salad and stir to evenly coat.

Serve and enjoy!