A warm and delicious lunch or side to have with a meal!
Ingredients
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)
3 tbsp
Water
Instructions
Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, and maple syrup. Cover and set aside.
Quinoa
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)
Salad
Meanwhile, heat the coconut oil over medium heat in a large skillet.
Add the apple and cook until softened, about 3-5 minutes. Add the garlic and cook for 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.
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!
