One of the greatest rewards summer brings is the extended daylight hours we get to enjoy after a hard day’s work at the office. With all this glorious warm weather, it’s time for us to kick up our heels, throw caution into the wind, and be more flexible with our routine. And to help beat the heat, we also encourage you leave your stove off (for the most part) and create these easy-to-make meals that will give you the time and energy you need through to take your summer by storm! It’s time for our first installation of the No Cook Summer Recipe Series: Vega Mick’s Apple Quinoa Kale Salad…
- 1 cup cooked quinoa
- 4 Tbsp Vega® Antioxidant Omega Oil Blend
- 1 apple, chopped
- 3 cups of kale, chopped
- 2 Tbsp almonds
- 2 Tbsp dried cranberries
- Daiya/non-dairy cheese, cheddar (grated)
- 2 Tbsp lemon juice
- 2 Tbsp organic Dijon mustard
- Salt and pepper to taste
Cook and cool quinoa before-hand. Quinoa can be safely stored in the fridge for a couple days.
Prepare dressing by mixing oil, lemon juice, mustard, and salt and pepper.
Pour dressing over kale, quinoa, and apples. Lightly toss.
Top with almonds, cranberries, and non-dairy cheese to taste.