Kale and Quinoa Salad with Lemon Vinaigrette
1/2 cup organic quinoa, uncooked
1 cup water
2 organic chicken breasts, chopped small
1 tbsp organic olive oil
Sea salt, to taste
Organic freshly ground black pepper, to taste
1/2 tsp organic ground garlic
4-5 cups organic kale, chopped very small
1/4 cup organic sunflower seeds
1/4 cup organic golden raisins
1/4 cup organic freshly grated parmesan cheese
1/4 cup organic olive oil
1/4 cup organic fresh lemon juice
2 organic garlic cloves, minced
1/2 tsp sea salt
1/2 tsp organic freshly ground black pepper
1 tsp organic dried oregano
1 tsp organic honey
- Combine 1 cup of water with the dry quinoa in a saucepan and bring to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there is any water left, make sure you drain the quinoa first.
- While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with salt, pepper and garlic powder. Cook for about 8 minutes, until chicken is no longer pink, but it’s just starting to brown a bit. Remove chicken from skillet and let cool.
- In a large bowl, toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
- For the dressing, whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as needed. Pour the vinaigrette over the kale salad and toss well. Sprinkle the parmesan cheese before serving.