Kale Superfood Salad with Quinoa and Blueberries

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, pitted and chopped
  • 1 cup Blueberries
  • 1 15 ounce can Chickpeas
  • 1 large bunch Kale

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 2 tbsp Honey
  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 bit Black pepper
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 4 oz Goat cheese

Found on kristineskitchenblog.com

Description

Ingredients

• 1 cup quinoa
• 1 large bunch (about 6 cups) kale, tough stems removed and chopped (see my easy method for prepping kale!)
• 15 ounce can chickpeas, rinsed and drained (optional)
• 1 cup blueberries
• 4 ounces goat cheese, crumbled
• ½ cup sliced almonds
• 1 avocado, peeled, pitted, and chopped
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 2 tablespoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon Kosher salt
• a bit of black pepper

Directions

• Rinse and drain the quinoa. Place quinoa and 2 cups water in a small saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for about 15 minutes until water is absorbed. Transfer to a large bowl to cool.
• Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, using your hands, toss it with the dressing.
• Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas (if using), blueberries, goat cheese, almonds, and avocado. Toss gently to combine. Serve.