Kale and Quinoa Salad with Lemon Vinaigrette

• Gluten free

• Meat

  • 2 Chicken breasts, small

• Produce

  • 1/2 tsp Garlic, ground
  • 2 Garlic cloves
  • 1/4 cup Golden raisins
  • 4 cups Kale, very small
  • 1 tsp Oregano, dried

• Condiments

  • 1 tsp Honey
  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Sunflower seeds

• Dairy

  • 1/4 cup Parmesan cheese

• Liquids

  • 1 cup Water

Found on jocooks.com

Description

Ingredients

• ½ cup quinoa, dry
• 1 cup water
• 2 chicken breasts, chopped small
• 1 tbsp olive oil
• salt and pepper to taste
• ½ tsp ground garlic
• 4 to 5 cups of kale, chopped very small
• ¼ cup sunflower seeds
• ¼ cup golden raisins
• ¼ cup freshly grated Parmesan cheese
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 2 garlic cloves, minced
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp honey

Directions

• Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If theres any water left, make sure you drain the quinoa first.
• While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but its just starting to brown a bit. Remove chicken from skillet and let cool.
• In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
• Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
• Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.

Nutrition