Ingredients
The following ingredients have 5 Servings
- For the Salad:
- 1 bunch Kale, thick stems removed, and roughly chopped
- 1/2 cup uncooked Quinoa
- 1/2 cup shredded Radicchio
- 1 cup shredded Carrots
- 1/4 cup chopped Cashews
- For the Carrot Ginger Dressing:
- 2 large Carrots coarsely chopped (approximately 1 cup)
- 1 large thumb of peeled Ginger (approximately 2 Tbs)
- 1/3 cup EVOO
- 1/3 cup Rice Vinegar
- 1 1/2 tsp Sesame Oil
- 1 tsp Tamari
- 1 Tbs Honey
- 2 Tbs Lime Juice (1 lime)
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
Instruction
- Cook Quinoa as directed, then let cool
- While the Quinoa is cooking prepare the dressing and salad
- Add all ingredients for the dressing into a Vitamix or high speed blender
- Blend until smooth and set aside
- Massage Kale leaves to make them a little more tender
- Divide evenly among 5 25oz size ziplock containers
- Add cooked Quinoa, Radicchio, Carrots, and Cashews evenly on top of the Kale in each container
- Pour salad dressing evenly over each container
- Will keep for 5 days in the fridge
- Enjoy!
