KALE AND QUINOA SALAD WITH LEMON VINAIGRETTE #vegetarian #salads

 

Kale and Quinoa Salad with Lemon Vinaigrette – words can't depict how great this plate of mixed greens is. This brilliant and crisp kale serving of mixed greens is an incredible method to begin adoring kale.

So I'll concede this, while I cherish my plates of mixed greens, I'm not one that makes a special effort to purchase kale and make these "green goddess" servings of mixed greens. Nope that is simply not me. Regardless of how much individuals rave about how great kale is and how great it is for you, I sort of differ on the grounds that I'd preferably eat bacon, allows simply put it that way.

Presently bacon I can rave about for a considerable length of time. In any case, now and again in your life, and I mean just some of the time, as once in your lifetime sort of thing, you run over a kale plate of mixed greens that makes you grin and ponder internally that better believe it I can eat kale serving of mixed greens and appreciate it.

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Ingredients

• 1/2 cup quinoa dry
• 1 cup water
• 1 lb chicken breasts cooked, skinless and boneless, chopped small
• 1 tbsp olive oil
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1/2 tsp garlic powder
• 5 cups kale chopped very small
• 1/4 cup sunflower seeds
• 1/4 cup golden raisins
• 1/4 cup Parmesan cheese freshly grated

Lemon Vinaigrette

• 1/4 cup olive oil
• 1/4 cup lemon juice fresh
• 2 cloves garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper ground
• 1 tsp oregano dried
• 1 tsp honey

Instructions

1. Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there's any water left, make sure you drain the quinoa first.
2. While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but it's just starting to brown a bit. Remove chicken from skillet and let cool.
3. In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
4. Lemon Vinaigrette
5. Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
6. Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.

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