Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa
  • 2 cups water
  • 4 cups lacinato kale (cut into strips)
  • 2 teaspoons extra virgin olive oil
  • juice of half lemon
  • a few dash of salt
  • 1/2 pounds roasted beets (chopped)
  • 1/4 cup dried cranberries
  • 1 apple (diced)
  • 1/4 cup toasted walnuts
  • 4 ounces goat cheese (crumbled)
  • 2 scallions (chopped)
  • 2 tablespoons flax seed oil
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons raw honey
  • 1/4 cup unfiltered apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 clove garlic (minced)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
  • Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
  • When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.