Kale and Quinoa Power-Up Salad

🥘 Ingredients

• almonds
  ¼ cup
• black pepper
  1 tsp
• dijon mustard
  1 tsp
• dill
  1 tbsp
• dried cranberries
  ⅓ cup
• feta cheese
  ½ cup
• honey
  1 tbsp
• olive oil
  2 tbsp
• quinoa
  1 c
• red wine vinegar
  1 tbsp
• salt
  1 tsp
• tuscan kale
  1 bunch
• veggie stock concentrate
  1 unit

🍳 Cookware

• small pot
• large bowl

1. 

   1

   Wash and dry all produce. Combine 2 cups water, veggie stock concentrate , quinoa , and a pinch of salt in a small pot . Bring to a boil, then reduce to a simmer and cover. Cook until tender ⏱️ 15 minutes . Remove from heat and let stand ⏱️ 5 minutes . Pour quinoa onto a plate to cool.

   veggie stock concentrate: 1 unit, quinoa: 1 c, salt: 1 tsp
2. 

   2

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

   tuscan kale: 1 bunch, dill: 1 tbsp
3. 

   3

   Stir together red wine vinegar , honey , and dijon mustard in a large bowl . Whisk in 2 tbsp olive oil and season with salt and black pepper . Add kale and toss to coat. Place in fridge until ready to use.

   red wine vinegar: 1 tbsp, honey: 1 tbsp, dijon mustard: 1 tsp, olive oil: 2 tbsp, black pepper: 1 tsp
4. 

   4

   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: ⅓ cup, feta cheese: ½ cup
5. 

   5

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

   almonds: ¼ cup