Ingredients

The following ingredients have 5 Servings
  • 1/2 cup uncooked quinoa
  • 1 cup water or broth
  • 4 cups chopped kale, about 1 bunch
  • 1lb brussels sprouts, shredded (about 4 cups)
  • 1 tablespoon extra virgin olive oil
  • 5 oz feta, crumbled
  • 1/2 cup sunflower seeds
  • 1/4 cup freshly squeezed lemon juice (about 2 small lemons)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon honey
  • salt & pepper, to taste

Instruction

  • Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.
  • While the quinoa is cooking, prepare the kale by chopping into small leaves and and shredding the brussels sprouts using the slicing attachment of your food processor, a mandoline or sharp knife (check out the post for details).
  • Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips – this slightly wilts the kale and enhances its flavor, just trust me.
  • Add the brussels sprouts into the large bowl with kale; set aside.
  • In a medium bowl, whisk together all of the dressing ingredients.
  • Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
  • Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein.