Feast your eyes on the radiance of this rainbow kale salad, glistening with each colorful ingredient. Its the perfect salad for lunch or dinner...or both! Recipe courtesy of vineripenutrition.com
Chop and slice the fresh vegetables.
Gently massage the kale.
Rinse the quinoa in a colander.
Place quinoa and water in a small pan.
Heat 2/3 cup water to boil and turn down to simmer.
Cook the quinoa covered in water for 20 minutes.
Take off heat and continue to steam, fluffing the grains with a fork and allow to cool.
Toss the kale, carrots, cabbage, garbanzos and quinoa in large bowl and lightly dress with salad dressing to taste.
Serve the salad with toasted pita triangles or stuff in a pita. Then top with sliced or chopped avocado, walnuts and grade tomatoes!
In a cruet, add juice, olive oil, minced garlic, salt and pepper and shake well. The ingredients will separate easily so shake each time that you use.
Serving Size 6 Servings