Ingredients

The following ingredients have 4 Servings
  • 2/3 cup dry or 2 cups cooked quinoa
  • 6 cups (1 bunch) kale (stalks removed and finely chopped)
  • 2 medium apples (cored and diced (use sweet variety))
  • 3 small celery stalks (diced)
  • 1/2 cup blue cheese (crumbled)
  • 1 cup walnut halves or pecans, or sliced/slivered almonds
  • 1/4 cup olive oil (extra virgin)
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup or honey
  • 1/2 lemon (juice of)
  • 1 large garlic clove (minced)
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instruction

  • Cook quinoa as per package instructions or On Stovetop: Personally, I like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff, see tutorial how to cook quinoa on stove. This way quinoa comes out less mushy or make Instant Pot Quinoa.
  • In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, garlic, cinnamon, salt and pepper. Set aside.
  • In a small skillet toast walnuts on low-medium heat until lightly brown, about 3-4 minutes. Stir frequently and watch closely not to burn. Set aside.
  • To a large salad bowl, add kale and 1/3 of dressing. Massage with your hands until kale has shrunk half in size.
  • Then add cooked and fluffed with a fork quinoa, apples, celery, blue cheese and toasted nuts. Pour remaining salad dressing on top and stir gently.
  • Serve cold or warm. Add Instant Pot Instant Pot shredded chicken breast or serve as a side dish for boneless turkey breast recipe.