- 8 cups of kale, thick stems removed
- 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
- 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
- 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
- 1/2 cup of pomegranate seeds (sub dried cranberries)
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 Tbsp lemon juice
- 2 Tbsp maple syrup
- Put dry quinoa in a small pot with 1/2 cup of water.
- Set timer for 15 minutes once the burner is turned on.
- Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
- Remove the thick stems from kale and cut into bite-size pieces.
- Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
- Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
- In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
- In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
- Toss until mixed thoroughly and dressing is evenly distributed.
Makes about 4 side salads, or 2 lunch-sized salads!