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Kale, Quinoa, and Blueberries Superfood Salad
Serves 4 Servings |
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Ingredients:
| For the Salad: |
| 1 cup quinoa |
| 1 large bunch (about 6 cups) kale, tough stems removed and chopped |
| 15 ounce can chickpeas, rinsed and drained |
| 1 cup blueberries |
| 4 ounces goat cheese, crumbled |
| 1/2 cup sliced almonds |
| 1 avocado, peeled, pitted, and chopped |
| For the Dressing: |
| 1/4 cup extra virgin olive oil |
| 1/4 cup lemon juice |
| 2 tablespoons honey |
| 1 1/2 teaspoons Dijon mustard |
| 1/4 teaspoon Kosher salt |
| A bit of black pepper |
Directions:
- inse 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 toss it with the dressing.
- Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas ,blueberries, goat cheese, almonds, and avocado. Toss gently to combine.
| Course: | Salad |
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