Kale, quinoa and apple salad

Ingredients

• 8 cups chopped curly kale, or another variety of kale (washed and dried)
• 1/2 tsp olive oil
• 1/3 cup quinoa (rinsed well)
• 2 Granny Smith apples
• juice of half a lime
• 1/2 cup (125 mL) olive oil
• 1/4 cup (60 mL) apple cider vinegar
• 1 tbsp (15 mL) maple syrup (or honey)
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions

1. 1

   --- For the vinaigrette ---

2. 2

   Combine all the ingredients in a jar, fasten the lid and shake until well combined. Alternatively, add all ingredients into a bowl and whisk until well combined.

3. 3

   --- For the salad ---

4. 4

   Chop your apples into dice. Place them in a bowl and cover them with water. Add the lime juice and stir. This will keep your apples from discolouring.

5. 5

   Cook quinoa by bringing ⅔ cups water to a boil. Add quinoa to the boiling water, reduce heat to simmer. Cover pan and cook until the quinoa has absorbed all the liquid and is cooked through, approximately 15 minutes. Remove from heat and set aside to cool.

6. 6

   Rub: Place your kale in a large mixing bowl and add the olive oil. Using your fingers, rub the olive oil into the kale leaves. This will help soften the kale. If you kale is very tender you can omit this step.

7. 7

   Add: Drain your apples and then add the apples and the cooked quinoa to your kale.

8. 8

   Toss: Add as much of the vinaigrette as you desire and toss to coat. Leftover vinaigrette can be kept in the refrigerator for up to 1 week.

9. 9

   Enjoy!