Winter Kale and Quinoa Salad
Ingredients
½ cup uncooked Quinta Quinoa, rinsed
6 cups chopped kale
1 cup pomegranate seeds
½ cup dried cranberries
½ cup walnuts, chopped
For the dressing:
¼ cup olive oil
2 tbsp apple cider vinegar
1½ tsp. Dijon mustard
1 tbsp honey
Salt and pepper, to taste
Directions
Cook Quinta Quinoa according to package directions. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!
Recipe adapted from Eat Yourself Skinny.
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