Kale Salad with Quinoa, Parmesan Cheese and Sunflower Seeds
Recipe GLPR7acac68a6fb5e3
A vibrant and nutritious kale salad featuring tender massaged kale, nutty quinoa, and topped with shredded Parmesan cheese and sunflower seeds. The bright raspberry vinegar dressing with honey and garlic perfectly complements the earthy flavors of the greens, creating a refreshing side dish or light appetizer.
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Ingredients
¼ cup dried apricots, finely chopped
1 teaspoon minced garlic
1 teaspoon honey
8 cups fresh kale, roughly chopped into bite-sized pieces
1½ tablespoons extra virgin olive oil
¼ cup shredded Parmesan cheese
¼ cup cooked and cooled red quinoa
2 tablespoons raspberry vinegar
¼ cup sunflower seeds
Directions
Prepare the red quinoa according to package directions. Once cooked, spread it on a plate to cool completely.
In a small bowl, whisk together the minced garlic, raspberry vinegar, olive oil, and honey until well combined. Set the dressing aside.
In a large bowl, combine the chopped kale, cooled quinoa, dried apricots, and sunflower seeds.
Pour the dressing over the salad ingredients and toss well to coat everything evenly.
Using your hands, gently massage the kale for 1-2 minutes to soften it and help the flavors meld together.
Lightly toss in the shredded Parmesan cheese until distributed throughout the salad. Serve immediately or refrigerate until ready to serve.
