Easiest Way to Produce Delicious quinoa and kale salad with cherry lemon vinagrette

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Before you jump to quinoa and kale salad with cherry lemon vinagrette recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

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We hope you got benefit from reading it, now let's go back to quinoa and kale salad with cherry lemon vinagrette recipe. To make quinoa and kale salad with cherry lemon vinagrette you only need 13 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make quinoa and kale salad with cherry lemon vinagrette:

1. You need 3 cup of quinoa.
2. Prepare 4 bunch of kale.
3. Get 1 quart of vegetable stock.
4. You need 1 of onion.
5. You need 5 clove of garlic.
6. Get 1 of cucumber.
7. You need 2 tbsp of veg oil.
8. Provide 1/2 cup of lemon juice.
9. Use 2 tbsp of balsamic vinegar.
10. You need 2 cup of dried cherries.
11. Get 1 tbsp of mustard.
12. Take 1 1/2 cup of Olive oil.
13. You need 1/2 cup of cashews.

Instructions to make quinoa and kale salad with cherry lemon vinagrette:

1. preheat oven 325.
2. sweat onion and garlic in veg oil.
3. add quinoa and cashews then parch.
4. put in oven at 325.
5. add veg stock.
6. in separate pot add salt and water then boil.
7. add kale to salted boiling water, cook for 2 minutes.
8. shock kale in cold water.
9. combine sugar, lemon juice, mustard, vinegar and half of the dried cherries into a blender or food processor and pulse slowly add Olive oil.
10. check quinoa and set in fridge to get cold.
11. once all items are cold, combine and add the remaining dried cherries.
12. optional - add blue cheese, roasted sweet potatoes for seasonally.

This Kale and Quinoa Salad recipe has been my new to-go lunch lately and I just love it. It's simple, easy and nutrient dense, while of course. This kale quinoa salad is actually inspired by a restaurant I recently went to with my sisters and friends after a Lemon dijon vinaigrette - SUPER simple recipe here and you can whisk it right in a bowl. Drizzle dressing over brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss.

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