Kale and Quinoa Power-Up Salad

🥘 Ingredients

• Dijon mustard
  2 unit
• Tuscan kale
  8 oz
• almonds
  2 oz
• dill
  ½ ounce
• dried cranberries
  1 oz
• feta cheese
  ½ cup, ½ cup
• honey
  1 oz
• olive oil
  4 tbsp
• pepper
• quinoa
  1.5 c
• red wine vinegar
  4 tbsp
• salt
• veggie stock concentrate
  2 unit
• water
  2 c

🍳 Cookware

• small pot
• large bowl

1. 

   1

   Wash and dry all produce. Combine water , veggie stock concentrate , quinoa , and a pinch of salt in a small pot . Bring to boil, then reduce to a simmer and cover. Cook until tender, about ⏱️ 15 minutes . Remove from heat and let stand ⏱️ 5 minutes . Pour quinoa onto a plate to cool.

   water: 2 c, veggie stock concentrate: 2 unit, quinoa: 1.5 c, salt
2. 

   2

   Remove ribs and stems from Tuscan kale and discard. Slice kale leaves as thinly as possible. Finely chop dill .

   Tuscan kale: 8 oz, dill: ½ ounce
3. 

   3

   Stir together red wine vinegar , honey , and Dijon mustard in a large bowl . Whisk in olive oil and season with salt and pepper . Add kale and toss to coat. Place in fridge until ready to use.

   red wine vinegar: 4 tbsp, honey: 1 oz, Dijon mustard: 2 unit, olive oil: 2 tbsp, salt, pepper
4. 

   4

   Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.

   olive oil: 2 tbsp
5. 

   5

   Fluff quinoa with a fork. Season to taste with salt and pepper. Add cooked quinoa to kale and dressing. Add dill, half the dried cranberries , and half the feta cheese . Toss and season to taste with salt and pepper.

   dried cranberries: 1 oz, feta cheese: ½ cup
6. 

   6

   Divide salad between plates and top with almonds , remaining cranberries, and remaining feta cheese .

   almonds: 2 oz, feta cheese: ½ cup