Quinoa & Kale Salad Serves 4-6 as an appetizer; 2-3 as a main course
INGREDIENTS
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5 cups Black or Tuscan kale, rinsed well, stems removed
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1/2 cup quinoa, uncooked (1 1/2 cups cooked)
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1 cup edamame beans, cooked
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1/1/2 cup lentils, cooked
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2 red bell pepper, diced
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1/2 cup almonds, halved
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1/2 cup raisins
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salt and pepper, to taste
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water, for cooking
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For dressing:
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2 tablespoons olive oil
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1 tablespoon white wine vinegar
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1 tablespoon freshly squeezed lemon juice
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1 teaspoon honey
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freshly ground salt and pepper, to taste
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