The summer weather brings summer salads, and let this one be one of your favorites! This kale quinoa salad has apples, cranberries, cheese and lemon for a tarty, sweet and crunchy salad.
- 1 cup cooked quinoa
- 4 Tbsp Vega® 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 of 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. Enjoy!