Crunchy Kale Salad
 
 
If you can't be bothered to grate carrots, throw a can of drained and rinsed chickpeas into the salad instead.
Author:
Serves: 6
Ingredients
  • 1¼ cup quinoa
  • *2 -10 oz bags of you favorite kale salad mix (dressing removed and save for another use or tossed).
  • 5 medium carrots, grated
  • 3 tbsp red wine vinegar
  • ¾ tsp Dijon mustard
  • 1 tsp honey, (alternatively maple syrup if vegan)
  • ½ cup olive oil
  • ½ tsp salt
  • few grinds of black pepper
  • ¼ cup finely chopped shallots, about 1 large shallot
Instructions
  1. Rinse the qunioa in cold water. Place in a saucepan with two cups of water. Bring to a boil. Cover and turn the heat down to low. Let simmer until the quinoa is tender and most of the water has evaporated or about 15-18 minutes. Let it sit covered for an additional 15 minutes. Allow to cool.
  2. In a very large bowl, whisk together the red wine vinegar, Dijon, honey, olive oil, salt and pepper. Stir in the shallots. Add the kale salad greens (dressing packet tossed or reserved for a later use), quinoa and grated carrots. Toss well to combine.
  3. *We like the kale salad mixes that have hearty greens (like cabbage, broccoli, brussel sprouts etc.). You want a mix that contains hearty greens because its more filling and it holds up to the dressing throughout the week.
Recipe by Cooks and Kid at https://cooksandkid.com/crunchy-kale-salad/