Ingredients
Salad
1 cup Quinta Quinoa, uncooked (or 3 cups cooked)
3 cups de-stemmed kale, chopped
1 bell pepper, diced (any color; I used green)
1 cup finely shredded carrots
1 cup edamame (or chickpeas, etc.)
1 cup sliced grapes
1/2 cup sweet corn
1/2 cup flaked unsweetened coconut
1/2 cup crushed pecans
1/4 cup fresh cilantro, chopped
Champagne Vinaigrette
1/4 cup filtered water
2.5 tablespoons champagne vinegar (or wine vinegar)
1 tablespoon maple syrup
3 teaspoons dijon mustard
2 tablespoons chopped shallot
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Directions
Cook quinoa according to package directions and set aside to cool.
In a large salad bowl, add the kale and chop it up with kitchen scissors.
In a food processor, pulse the bell pepper and carrots until finely shredded. Add into the bowl of kale. Then add the rest of the salad ingredients and mix well.
Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.
Pour the dressing over the salad, mix and enjoy!
Recipe adapted from The Glowing Fridge.
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