Kale and Quinoa Salad
Ingredients
- 8 oz kale (226g) (1 bunch)
- 1 cup red cabbage, shredded
- 1 1/2 cup quinoa cooked* (1/2 cup dry)
- 1/2 cup cashews, chopped
- 3 tbsp hemp hearts
- pinch sea salt
- pinch pepper
Green goddess dressing
- 3/4 cup parsley leaves, tightly packed
- 1/4 cup apple cider vinegar
- 1/2 cup coconut yogurt
- 1 clove garlic
- 3 tbsp olive oil
- 2 tsp agave
- 1 tsp dijon mustard
- pinch sea salt
Preparation
Begin by removing kale leaves from the stems. Discard stems and toss leaves in a large mixing bowl. Then rip leaves into tinier bite-sized pieces.
Scrub kale with hands for 30 seconds to soften. Add shredded cabbage, cooked quinoa, chopped cashews, and a pinch of sea salt and pepper.
Make the green goddess dressing: In a blender, add the parsley, apple cider vinegar, coconut yogurt, garlic clove, olive oil, agave, mustard, and a pinch of sea salt. Blend until smooth.
Pour the green goddess dressing over the salad and toss to combine. Serve.
Quinoa
If cooking quinoa from dry: In a medium pot, bring 1/2 cup quinoa and 1 cup water to a boil. Reduce to simmer and cover with lid. Cook for 12-15 minutes. Remove lid and fluff with a spoon. Then cover with a kitchen towel and let sit for 10 minutes. For faster cooling, pour the quinoa into a shallow bowl to allow the steam to release.
