Crispy Quinoa & Kale Salad

Ingredients

2.5 cups cooked quinoa

3 cups chopped kale

2 cup shredded green cabbage

1 clove garlic, minced

2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

1 tbsp honey

1/4 cup feta cheese

Salt and pepper

Directions

Preheat oven to 450 F.

Prepare and thinly slice or shred cabbage, removing the core.

Toss this in a bowl with 1 tbsp of olive oil.

Season with salt and pepper to taste.

Spread cabbage on baking sheet, and roast in the oven for 20 minutes.

While roasting, chop kale.

Toss this in a bowl with 1 tbsp of olive oil.

For the last 6 minutes the cabbage is roasting, add in the kale.

Remove kale and cabbage from oven, and lower temperature to 375 F.

On a separate baking sheet, spread cooked quinoa, and roast this for 20 minutes, stirring halfway through until golden.

Make dressing:

In a small bowl, whisk together lemon juice, red wine vinegar, and honey.

When everything is prepared, top cabbage and kale mixture with dressing, crispy quinoa, and feta cheese.

notes

Serves 2-3 Delicious vegetarian option, add some animal based or soy chicken to make it extra filling.

Serve on its own or as a side with a source of protein, such as baked salmon.