Kale, Red Grapes, Quinoa, Red Onion, Walnuts, Lemon Juice, Dijon Mustard, Garlic, Honey, Olive Oil, Salt & Pepper
– Use less water ~ 2 ½ cups – Leave the cover off while it’s simmering because you can watch it. – ~ 12 to 13 minutes after majority of water has been absorbed or cooked out and “germ” begins to appear, take off heat, cover and let stand for 10 to 15 minutes. – Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.
– Place the kale in a large bowl, drizzle with olive oil and season with salt and black pepper. – Use your hands, massage the kale. Rub the kale leaves with your fingers for several minutes until they start to wilt. You want to massage the leaves to the point where they wilt and soften, but are still crispy.
Whisk together the ingredients for the dressing: Lemon juice, olive oil, Dijon mustard, honey, garlic and salt and black pepper to taste.
Drizzle The Dressing Over The Salad and Serve it up!