|10 min||25 min||3|
|2 tbsp||Extra virgin olive oil (for dressing)|
|2 tbsp||Apple cider vinegar (for dressing)|
|1 tbsp||Dijon mustard (for dressing)|
|2 tbsp||Maple syrup (for dressing)|
|1 cup||Quinoa, uncooked (rinsed, prepeare as per package instructions with broth or water)|
|2 cup||Vegetable stock/broth (or water)|
|1 tbsp||Coconut oil|
|1 medium||Apple (peeled and chopped)|
|2 clove(s)||Garlic (minced)|
|5 cup||Kale (ribs discarded, leaves chopped)|
|1 tbsp||Lemon juice (or orange juice)|
|1 dash||Salt and pepper (to taste)|
1. In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, and maple syrup. Cover and set aside.
1. In a small saucepan, bring the quinoa and stock or water to a boil. Reduce the heat to low, cover, and cook until the water is absorbed, about 15-20 minutes. (refer to package instructions if you need)
1. Meanwhile, heat the coconut oil over medium heat in a large skillet.
2. Add the apple and cook until softened, about 3-5 minutes. Add the garlic and cook an additional minute. Add the kale, lemon juice, and water and sprinkle with salt and pepper. Stir, then put the lid on the skillet and cook until the kale is wilted and tender, 5 minutes or so. Turn off the heat.
3. When the quinoa is finished, stir it in the skillet with the apple and kale. Pour the dressing over the top and stir to coat.
This salad is best served warm. Enjoy!
is very high in fiber and a complete protein and is low on the glycemic index and naturally gluten-free
are high in vitamin C and polyphenols, they are high in the fiber pectin which helps prevent cholesterol build up in the blood vessels
is an excellent source of carotenes, vitamin C, B6 and manganese and is very high in fiber