Preparation Time: approximately 10 minutes

Cooking Time: 12-15 minutes

Serving Size: approx. 3 cups

Ingredients

For the salad:

¾ cup Quinoa, rinsed and dried

1 ½ cups water

4 oz. kale, blanched and cooled

3 TB pumpkin seeds, no shell (pepinos)

¼ cup dried cranberries

¾ cup apples, small diced

2 tsp. salt

1 tsp. nutmeg*

For the dressing:

4 TB Apple cider

3 TB White vinegar

9 TB Olive oil

1 tsp. Dijon mustard (yellow mustard works just as good)

2 tsp Kosher salt

1 tsp White pepper

Directions

Add water, salt, and quinoa to pot and heat over medium heat until boiling. Cover and simmer 12-15 minutes or until water has completely dissolved and outer shell of quinoa is broken. Cool.

Meanwhile, combine kale and nutmeg. Toss with remaining salad ingredients together with quinoa mixture.

To prepare the dressing: add vinegar, salt, and pepper to bowl. Slowly drizzle oil whisking continuously to combine. Add mustard to emulsify. Add apple cider. Toss with salad and allow to stand at least 1 hour before serving.

Storage and Turn-out

Store under refrigeration for no more than 3 days and serve cold or at room temperature.

*Nutmeg is an antioxidant that contains Trolox, a water-soluble form of vitamin E. Vitamin E is useful in protecting polyunsaturated fats (allowing them to get digested), supporting immunity, quenching free radicals, and supports normal nerve development. It also helps balance the harsh flavor of kale and release some of the natural flavors using very little.