Kale & Quinoa Salad with Lemon Vinaigrette

By á-178825

4 servings.

Ingredients

• 1/2 c quinoa, dry
• 1 c water
• 2 chicken breasts, chopped small
• 1 T EVOO
• Salt & pepper to taste
• 1/2 t ground garlic
• 4-5 c kale, chopped very small
• 1/4 c sunflower seeds
• 1/4 c golden raisins or craisins
• 1/4 c freshly grated Parmesan cheese
• Lemon Vinaigrette
• 1/4 c EVOO
• 1/4 c fresh lemon juice
• 2 garlic cloves, minced
• 1/2 t salt
• 1/2 t ground black pepper
• 1 t dried oregano
• 1 t honey

Preparation

Step 1

Start by combining 1 c water with the dry quinoa in a pan & bring it to a boil over med high heat. Cover the pan & reduce the heat to low, let it simmer for about 15 min until the quinoa is tender. If there's any water left, drain the quinoa.

While the quinoa is cooking, prepare the chicken. Add the oil to a Lg skillet & heat over med high heat. Add the chicken pieces, season with the salt, pepper & garlic powder. Cook for about 8 min until chicken is no longer pink but it's just starting to brown a bit. Remove chicken from skillet & let cool.

In Lg bowl toss together the kale, cooked chicken, quinoa, sunflower seeds & raisins or craisins.

Lemon Vinaigrette
Whisk together all the ingredients for the lemon vinaigrette in a sm bowl. Adjust salt & pepper as necessary.

Pour the vinaigrette over the kale salad & toss really well. Sprinkle with Parmesan cheese before serving.