Yields
4-6 Servings
Ingredients
1 c Red Quinoa
2 c Vegetable stock or water
2 c Cauliflower, roasted
2 c Dinosaur Kale, cleaned and chopped
1/2 c Sliced Almonds, toasted
1/2 c Golden Raisins, rehydrated
1/4 c Parsley, chopped
1/4 c Mint, chopped
Dressing:
1/4 c Lemon Juice
1/4 c Apple Cider Vinegar
1/2 c Olive Oil
1 tbsp. Whole grain Mustard
1 tsp Salt
1 tsp Pepper
Directions
In a medium sauce pan bring vegetable stock and quinoa to a boil, then cover and reduce to a simmer fo 15 minutes or until all the liquid has been absorbed. Set aside and allow to completely cool.
In a small bowl combine the ingredients for the dressing and whisk together until combined, set aside. In a large bowl combine the cooled quinoa, kale, almonds, cauliflower, herbs and mix until combined. Add the dressing and serve immediately.
