California Chopped Kale Salad


Serves 5
  • 1 cup quinoa, uncooked (or 3 cups cooked)
  • 3 cups de-stemmed kale, chopped (you can buy this in a bag by the bagged salads)
  • 1 bell pepper, diced
  • 2 cups baby carrots
  • 1 cup edamame (or chickpeas, etc.)
  • 1 cup sliced grapes (or craisins)
  • 1/2 cup sweet corn
  • 1/2 cup flaked unsweetened coconut
  • 1/2 cup sunflower seeds or slivered almonds
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 2.5 tablespoons White Wine vinegar or Cider Vinegar
  • 1 tablespoon maple syrup or honey
  • 3 teaspoons Dijon mustard
  • 2 tablespoons minced garlic
  • 2 Tbls. lime juice
  • 1 teaspoon sea salt
  • 1/2  teaspoon black pepper
  1. In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
  2. In a food processor, pulse the kale, bell pepper and carrots until finely minced, not mushy. Add the remaining  salad ingredients with the kale, bell pepper and carrots in a big bowl and mix well.
  3. Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.
  4. Pour the dressing over the salad, mix and enjoy!
  1. Stays fresh in the refrigerator for 4-5 days, even with the dressing on.
  2. Can replace quinoa with brown rice, etc.
  3. Add any additional veggies you like!