Kale, Quinoa & Cranberry Salad

Lunch

Serves: 4

Ingredients:

• For the salad:

  • 7oz. (200g) kale stems removed

  • 1 cup (185g) quinoa, cooked

  • ¼ cup (20g) almonds, chopped

  • ¼ cup (30g) cranberries, dried

  • 2 tbsp. parmesan cheese, grated

  For the dressing:

  • 7oz. (200g) kale stems removed

  • 1 cup (185g) quinoa, cooked

  • ¼ cup (20g) almonds, chopped

  • ¼ cup (30g) cranberries, dried

  • 2 tbsp. parmesan cheese, grated

Instructions:

1. Cook quinoa according to instructions on the packaging.

2. Combine all the dressing ingredients in a small bowl, season with salt and pepper.

3. Place the chopped kale in a large bowl, and drizzle with the dressing. Massage the dressing into the kale with your fingers for about 2 mins to soften.

4. Add in the cooked quinoa, chopped almonds and dried cranberries, then toss to combine.

5. Divide the salad between bowls and sprinkle with the parmesan cheese to serve.