Kale and Quinoa with Feta and Blueberries Salad
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Ingredients
- 1 cup quinoa, cooked and cooled (about 3 cups cooked)
- 4 cups kale (chopped)
- 1/2 pint blueberries
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 4oz reduced fat feta (cubed)
- 1/2 yellow pepper (chopped)
- 1 stalk celery (chopped)
- 1 carrot (shredded)
- 1 orange (zested)
- 1/2 cup orange juice (squeezed from orange above)
- 1/2 cup olive oil
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 3/4 teaspoons pepper
Directions
| 1. | In a large bowl, toss together, quinoa, kale, blueberries, dried cranberries, sliced almonds, feta, yellow pepper, celery and shredded carrot. |
| 2. | In a small bowl, whisk together zest, juice, balsamic vinegar, honey, salt and pepper. Slowly whisk in oil until incorporated. |
| 3. | Add dressing to salad mixture and toss together. Serve. Leftovers will keep in the refrigerator for several days. |
