
Kale Salad:
Serves 4 to 6 people
- 1 bunch Organic green kale
- 300 grams Baby spinach
- 1/2 cup Organic quinoa
- 1/2 cup Organic toasted almonds
- 6 tablespoons Organic sesame seeds
- 6 tablespoons Organic brown flax seeds
- 6 tablespoons Organic sunflower seeds
- 1/4 cup Olive oil
- 4 tablespoons Organic fresh lemon juice
Directions:
- Remove kale leaves from stem. Finely slice kale and spinach.
- Bring a small pot of water to boil. Add 1/2 cup of quinoa, once boiling, turn burner off and cover pot. Set timer for 4 minutes. Drain quinoa and let it cool down.
- Take 1/2 cup almonds slice into small pieces if desired. Set oven to 375 degrees Fahrenheit and toast almonds for 10 to 15 minutes.
- Place all ingredients in a large bowl and mix.
Edyta Lorek
~ writes from Kale - Organic, Vegan Macrobiotic,
www.kaleeatery.com