Kale Quinoa Salad

Since I’ve posted about the health benefits of quinoa and kale recently, I thought you might enjoy this Meatless Monday recipe inspired by Colleen Belliveau’s creation this weekend.

1 bunch kale, large stems removed (about 4 cups)
2/3 cup cooked quinoa
Dressing
½ cup extra-virgin olive oil
2 cloves garlic, minced
½ tsp dry mustard
1 small onion, thinly diced
¼ cup apple cider vinegar
½ tsp sea salt
½ tsp freshly ground pepper

In small saucepan, combine remaining oil, garlic, mustard and onions over medium heat, and sauté for 2 minutes. Remove from heat; add honey and let cool.

Mix in vinegar and pour over kale, massaging it in until size of kale shrinks by about half. Add quinoa and chopped tomatoes, cucumbers or other vegetables, as desired.