2 Kale Bouquets
1/2 Cup Tri-color Quinoa
1/4 Cup Sunflower seeds
1/4 Cup Dried cranberries (chopped)
1/4 Cup Chopped raw almonds

Dressing:
1/4 Cup Olive oil
1/4 Cup Lemon Juice
1 1/2 tsp honey
1 1/2 tsp dijon mustard
1/2 tso salt
1/2 tsp black pepper
1/2 tsp garlic powder

OPTIONAL:
1 Pan Seared chicken breast

Remove Kale leaves from the stems and finely chop.
Add a drizzle of lemon juice, a pinch of salt and massage the kale for about a minute.

Cook Quinoa as per package instructions.
Once done, remove the lid and fluff with a fork.

Lightly brown chopped almonds in a pan over medium heat until slightly golden.

Combine and toss all ingredients together.
Add the optional chicken cut into strips on the plate.

This recipe currently has 0 comments. Add your own comment in the right hand menu.