Quinoa and Kale Salad

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Blackberries, fresh
  • 1/3 cup Blueberries, dried
  • 1/2 cup Grapes, Red
  • 4 Kale, large leaves regular
  • 1 Lemon
  • 3/4 cup Raspberries, fresh
  • 3/4 cup Strawberries, fresh

• Condiments

  • 1 Marzetti simply dressed balsamic salad dressing

• Pasta & Grains

  • 1/2 cup Quinoa, red

• Baking & Spices

  • 1 tsp Sea salt, coarse

• Nuts & Seeds

  • 1/4 cup Pistachios

• Dairy

  • 4 oz Feta cheese

Found on chelseasmessyapron.com

Description

Directions

• Combine the quinoa and water with a pinch of salt in a small pot. Follow package directions to cook the quinoa. Once cooked, remove from heat and allow to completely cool.
• Remove the coarse stems and discard. Take the kale leaves and finely ribbon the kale to have very thin and small pieces of kale.
• Place in a colander and wash well.
• Place the coarse sea salt on top of the kale and a few squeezes of fresh lemon.
• Massage and rub the kale with your hands for at least 2-3 minutes or until tender and a deeper green color. Rinse again and dry.
• Toss the cooled quinoa with the dry massaged kale.
• Rinse and dry the fruit. Remove the stems of the strawberries and slice or chop. Add to kale + quinoa mixture.
• Add in the whole blackberries and raspberries.
• Slice the grapes in half and add those.
• Add in the dried blueberries and chopped pistachios.
• Crumble the feta cheese over it all.
• Gently toss together all the salad ingredients. Add the dressing, toss, and then add more dressing as needed.
• Enjoy immediately.