gluten-free | vegetarian
FOR THE SALAD: - quinoa - water - curly kale - salt - blueberries - red onion - feta cheese - pistachios - fresh basil
FOR THE VINAIGRETTE: - avocado oil - lemon juice - shallots - Dijon mustard - honey or maple syrup - fine salt
Make the quinoa. Rinse quinoa, add to saucepan with water. Bring a boil, reduce heat to low; cover with a lid, and simmer 10-15 minutes. Let stand for 5 minutes.
Make the vinaigrette. Add all vinaigrette ingredients to a jar, cover with lid, shake to combine.
In a large bowl add the kale and pinch of salt. Using your hands, massage salt into kale for 1-2 minutes until kale leaves are slightly wilted.
Then add the cooled quinoa, blueberries, red onion, feta, pistachios, and basil. Drizzle vinaigrette over top and toss to coat.
A delicious and gorgeous salad that's chock full of good for you ingredients like kale, quinoa, blueberries, and pistachios. Serve as a main dish or side dish!
Restaurant worthy salad made on a budget at home!