Fully loaded, waist friendly, and tastier than any other kale salad you will ever eat.
This is going on the first page of the cookbook. Before the table of contents.
Kale Salad with Pear and Toasted Quinoa
1 bundle of Kale (any kind you like)
1/3 cup of uncooked quinoa
2 Pears (preferably the Taylor brown ones)
1/3 cup crushed dry roasted almonds
1/3 cup dried cranberries
Lemon & Honey Vinaigrette
1 teaspoon honey
1 teaspoon white wine vinegar
1 teaspoon water
1 tablespoon olive oil
Salt and Pepper to taste
First begin by cooking the quinoa. You will want to use a tad bit less water then the directions say and cook the quinoa an extra 5 minutes until it begins to toast and the pan burns on the bottom (don't worry it will come off)
Let the quinoa cool for 10 minutes in the refrigerator.
Meanwhile, you can begin mixing together the dressing. Mix all of the ingredients together and whisk thoroughly so the honey gets soaked up. With the full squeeze of one lemon, use the remainder and zest the outside of the lemon. Mix in the dressing.
Then, grab a mixing bowl and begin tearing off small pieces of the washed kale. Remember to take the leaves of the stem! The stems don't taste too yummy.
After that, place in the almonds, cranberries, and sliced pear.
Finally, Mix together the quinoa and finally add in ALL of the prepped dressing.