Quinoa and Kale Salad

Dressing:

3 tablespoons olive oil

Juice of a lemon

1 tsp maple syrup or honey

Salt and pepper to taste

Salad:

1 cup cooked quinoa

1 bunch green kale

1 small red onion

2 stalks celery

1/2 cup pomegranate seeds (or dried cranberries )

1/4 cup pumpkin seeds (or walnuts)

Whisk to combine the dressing ingredients in the bottom of a salad bowl.

Chop the onion, celery and kale into small ribbons and add the to dressing with the quinoa and use your hands to massage the dressing into the Ingredients.

Add pomegranate (or cranberries) and pumpkin seeds (or walnuts).

For a bump of extra flavour you can lightly toast the seeds/nuts in a frying pan until lightly golden and fragrant.

This salad is great for meal prep as it gets better as it sits and can be stored in the fridge for up to 5 days.

‍

Watch Daniela Crocco create this and 3 other salads on Season 3 Episode 8 “Simply Salads” of her show Simply Cooking by Mmmchef.