RECIPE: Kale Quinoa Salad

Add variety to this healthy & delicious salad, by changing up the type of fruit you use each season. Pictured are blood oranges, but you can substitute any seasonal fruit. Blueberries work great this time of year.

Ingredients:

• 2 cups of cooked quinoa, cooled
• 1 large bunch of kale, chopped finely
• Your choice of seasonal fruit. Examples: 
• 2 blood oranges, sectioned
• 1 cup fresh blueberries or pomegranate seeds
• 1 apple, diced
• parmesan cheese to taste 
• 4 tablespoons sunflower seeds
• juice of half a lemon
• pepper and any other sodium-free seasoning, to taste
• 1 tablespoon balsamic vinegar

Instructions:

• Cook the quinoa according to the package instructions and then set aside to cool. 
• In a large bowl, combine cooled quinoa, kale, fruit, parmesan, and sunflower seeds. Mix until well combined.
• Add lemon juice & vinegar, and toss to fully coat. Season with fresh ground pepper & other sodium-free seasonings of your choice.

Recipe & photo submitted by
AAY! member Robert P.