Blueberry, Kale and Quinoa Salad with Fresh Blueberry Vinaigrette - Cooking Quinoa
INGREDIENTS
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For the Salad:
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1 cup (240 ml) water
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1/2 cup (120 ml) raw quinoa, rinsed and drained
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1/2 bunch kale (6-8 large leaves), stems removed
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1 Tbsp (15 ml) avocado or olive oil, preferably organic
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1/4 tsp (1 ml) fine sea salt
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1 cup (240 ml) grape tomatoes, cut in half
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1/4 cup (60 ml) chopped red onion
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3/4 cup (180 ml) fresh blueberries
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sprinkling of hemp seeds, for garnish
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For the Dressing:
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3/4 cup (180 ml) fresh blueberries
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1/4 cup (60 ml) avocado or olive oil, preferably organic
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juice of 1 lemon
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1 large clove garlic, chopped
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