Kale & Quinoa Salad with Lemon Vinaigrette and Fresh Parm

Kale & Quinoa Salad

We’ve combined two of our favourite (and  super healthy) ingredients for a light and refreshing summer salad. This salad is so easy and so tasty, you’ll think you’re eating out at a restaurant.  As a bonus, left overs will keep for up to 2 days without going soggy and gross so it’s perfect to make ahead for lunch.

Ingredients:

  • 1/2 cup of uncooked quinoa
  • 1 bunch of Kale
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • 1 tbsp of seedy mustard (our favourite is Kozliks Triple Crunch)
  • 1/2 tbsp honey
  • pinch of salt
  • good quality parmesan cheese

Directions:

  1. Cook quinoa according to package directions, set aside and cool
  2. Wash & dry kale, remove stems and chop into bite sized pieces
  3. Mix olive oil, lemon juice, mustard, honey and salt together
  4. In a large salad bowl, toss kale, quinoa and dressing together
  5. Serve and top with freshly grated parmesean

 

 

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