Recipe - Quinoa Kale Salad

This salad contains many important nutrients! Kale is very high in Vitamin A, Vitamin K, and Vitamin C. Avocado contains heart-healthy monounsaturated fat. Carrots are a good source of beta carotene, fibre, Vitamin K1, potassium and antioxidants. Quinoa is a complete protein, providing all 9 essential amino acids. Makes 4 side salads.

• 1 cup prepared and cooled quinoa
• ½ medium sized kale bunch – stems removed, finely chopped, washed and spun
• 1 cup cooked and cooked quinoa
• 2 medium or 1 large carrot, peeled and cut into thin coins
• Juice of one lime
• ½ medium avocado, cubed
• ¼ cup seeds or nuts of your choice (try hemp hearts, peanuts, sunflower seeds, slivered almonds, pumpkin seeds, or pine nuts)
• 1 tbsp extra virgin olive oil
• Your favourite low-fat salad dressing (we recommend Maison Orphee, Little Creek, or Newman’s Own)
• Optional: 2 radishes, cut into thin coins for garnish

Whisk together the olive oil and half of the lime juice in a small bowl. Put the kale into a large bowl, and pour in the oil/lime mixture, massaging it into the kale with your hands. Put this into the fridge while you prepare the rest of the ingredients.

Lightly toss the avocado cubes in the remaining lime juice, to prevent discolouration.

Once all elements of the salad have been prepared, remove the kale from the fridge and start adding layers: carrot, then quinoa, then avocado, (then radish if desired) and sprinkling the seeds or nuts over top.

Just before serving, drizzle lightly with your favourite dressing and toss.