Tri-Color Quinoa and Kale Salad
 
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 cup cooked quinoa
  • 2 medium-sized carrots, grated
  • ½ bunch Kale, de-stalked and finely chopped
  • ½ cup white cabbage, shredded
  • ½ cup cucumber, finely diced
  • ¼ cup green onion, finely sliced
  • ⅛ cup sesame seeds, toasted in a dry skillet under medium heat for 2-4 minutes, stirring constantly)
  • ⅛ cup sunflower seeds, toasted in a dry skillet under medium heat for 2-4 minutes, stirring constantly
  • ¼ cup dried cranberries
  • VINAIGRETTE
  • ¼ cup olive oil (EVOO)
  • ⅛ cup apple cider vinegar
  • Juice of ½ lemon
  • Dash of water
  • ½ tablespoon maple syrup
  • 2 cloves of garlic, crushed
  • 2-3 tablespoons Coconut Aminos (a liquid spice available wherever you find soy sauce)
  • Season to taste: Celtic sea salt, Herbamare herb salt, black pepper, dash of cayenne pepper, dash of ground paprika
Instructions
  1. Combine all salad ingredients.
  2. Whisk vinaigrette ingredients together vigorously.
  3. Pour over salad and mix well.
  4. Let stand in fridge a while for flavors to unfold, but can be served immediately, it will still be yum!
  5. If it gets a little dry, just add a dash of olive oil to moisten up.
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/tri-color-quinoa-kale-salad/