Detox Kale and Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup Alfalfa sprouts
  • 1 Avocado, pitted and roughly chopped
  • 1 cup English cucumber
  • 2 cups Kale
  • 1 cup Pickled beets

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Sunflower seeds

Found on pickledplum.com

Description

Ingredients

• 2 cups cooked quinoa
• 2 cups kale, finely chopped
• 1 cup English cucumber, chopped bite size
• 1 avocado, peeled, pitted and roughly chopped
• 1 cup pickled beets, roughly chopped
• ½ cup alfalfa sprouts
• 2 tbsp sunflower seeds
• For the Vinaigrette:
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil

Directions

• Put the ingredients for the vinaigrette in a tupperware container, close with a lid and shake vigorously until the vinaigrette looks cloudy.
• Divide all the ingredients for the quinoa salad among two bowls and top with vinaigrette. Lightly toss, season with salt and pepper and serve.