Sweet + Savory Strawberry, Peach and Goat Cheese Kale Salad
Shared by: healthymamakris
Source: healthymamakris.com
Ingredients
Directions
To make dressing:
Blend or whisk well. Keeps in the fridge for 3-4 days. Whisk again, adding more olive oil if needed, if it begins to separate.
1. Cook quinoa in a rice cooker (1:2 ratio quinoa to water) or on the stove: add quinoa and 2 cups water to a saucepan with a lid. Bring to a boil. Cover, turn heat off and set timer for 15 minutes. Fluff with a fork and season with a bit of sea salt. Let cool. (If you want the quinoa completely cool, do this step well ahead of time).
2. Massage kale with ~1/4 cup dressing. Add more if needed. Really massage it well, so the fibers begin to break down. It will feel slightly 'cooked'. Set aside.
3. When ready to assemble your bowls, divide ingredients into 3-4 bowls depending on hunger levels. Add more protein if desired to make it a full meal. Enjoy!