2kale quinoa salad












12 oz. quinoa – traditional or inca red*

12 oz. vegetable broth – this is rebel advice, America’s Test Kitchen believes a 1:1 ratio (instead of 1:2 ratio) produces a drier less mushy quinoa. DO IT!

1/2 bunch black kale* chopped

1/2 bunch red kale* chopped

1/3 cup toasted chopped

2.5 oz. deglet noir dates* minced

1/4 cup olive oil

1 lemon* (zest + juice)

pinch salt + pepper

  1. cook quinoa in vegetable broth – try the 1:1 ratio!
  2. mix chopped almond with minced dates, mixing them first help to spread the distribution of deliciousness around
  3. add the rest of the ingredients together, massage the kale into the mix to help break it up a bit.
  4. salt and pepper to taste



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