A great salad as a base  that you can add either some vegetable or lean animal protein to. Remember that the  quantities below are designed for two servings.

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 2

Ingredients

• 4 cups curly kale; hard stems removed and chopped into small pieces
• 2 cups cooked quinoa
• ½ cups red grape halves
• ½ a red bell pepper; finely chopped
• ¼ cup raw sunflower seeds
• ***Lemon Vinaigrette:***
• ¼ cup organic virgin olive oil
• Juice of 1 medium sized lemon
• 1 Tbsp. raw honey; melted to soften
• 2 Tbsp. dijon mustard

Instructions

1. In a medium saucepan, bring two cups of water to a boil.
2. Rinse 1 cup of quinoa thoroughly until soapy residue no longer appears.
3. Add quinoa into the pan and return to a boil.
4. Cover and cook on medium/low heat for 15 minutes. When 15 minutes are complete, remove quinoa from heat, but keep the lid on for an additional 5 minutes. Fluff with a fork when finished, and let quinoa thoroughly cool.
5. In a large mixing bowl, combine prepared kale, 2 cups of cooked quinoa, red grape halves, red pepper and raw sunflower seeds. Stir to thoroughly mix.
6. In a small dish, whisk together ingredients for vinaigrette.
7. Pour vinaigrette over salad and stir to evenly coat.
8. Serve and enjoy!