Quinoa with baby Kale and Balsamic Lemon Dijon Vinaigrette


Every time I test out a new flavor combination with Quinoa, it becomes my new favorite.  This recipe is the latest approach and it’s really quite wonderful as an addition to a green, leafy salad.  This Quinoa salad is a healthy meal option that comes together quickly and is a clean and delicious dinner idea.  Give it a try the next time you want to eat light.

1/4 cup cooked white Quinoa

1 cup of Baby Kale, stems removed, that has been pulsed in the Cuisinart until minced.

1/2 cup of julienned Radicchio

1/4 cup chopped yellow sweet pepper

2 green onions, chopped

1/4 cup zucchini sliced thin

1 large radish sliced thin

Balsamic Lemon Dijon Vinaigrette

3 Tablespoons Coconut Vinegar

2 teaspoons Fig Balsamic Vinegar

A few grinds of salt and pepper

1 teaspoon Dijon mustard

1 garlic clove put through a garlic press or minced

1 lemon juiced , preferably meyer lemon

10 - 15 tablespoons extra virgin olive oil


Method:

Combine ingredients for vinaigrette and set aside.

Cook Quinoa according to package directions early in the day and place in the ‘fridge to chill.

Remove stems from baby Kale and pulse in cuisinart until minced.

Slice radicchio into julienned strips

Chop sweet pepper and green onions.

Slice zucchini and radish thinly

Combine Quinoa, baby Kale, radicchio, sweet pepper, green onions, radish and zucchini.

Add 2 tablespoons of Balsamic Vinaigrette to Quinoa salad and combine.

Allow Quinoa salad to chill for at least an hour.

Prepare a bed of leafy greens and add in a few sliced cherry tomatoes.

Place a scoop of the Quinoa salad on top and drizzle a little more of the

Balsamic Vinaigrette over all.


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