My healthier take on this delicious Cheesecake Factory salad.
Ingredients
4 cup chopped
Curly kale
(curly kale; hard stems removed and chopped into small pieces)
2 cup
Organic Quinoa
(cooked)
1/2 cup
Red grape
(halved)
1/2 medium pepper(s)
Red bell pepper
(chopped small)
1/4 cup
Sunflower seeds
(raw)
1/4 cup
Extra virgin olive oil
(organic)
1 medium
Lemon
(Juice of; medium sized)
1 tbsp
Honey, raw
(melted to soften)
2 tbsp
Dijon mustard
dash
Salt
(Pink Himalayan; to taste)
Instructions
In a medium saucepan, bring two cups of water to a boil.
Rinse 1 cup of quinoa thoroughly until soapy residue no longer appears.
Add quinoa into the pan and return to a boil.
Cover and cook on medium/low heat for 15 minutes. When 15 minutes are complete, remove quinoa from heat, but keep the lid on for an additional 5 minutes. Fluff with a fork when finished, and let quinoa thoroughly cool.
In a large mixing bowl, combine prepared kale, 2 cups of cooked quinoa, red grape halves, red pepper and raw sunflower seeds. Stir to thoroughly mix.
In a small dish, whisk together ingredients for vinaigrette, adding salt to taste.
Pour vinaigrette over salad and stir to evenly coat.
