Massaged Kale Salad with Curried Quinoa

INGREDIENTS

chopped kale

vegetables such as cucumber, carrot, radish, tomato, sauerkraut

avocado

for the dressing:

2 tablespoons red wine vinegar

1 tablespoon apple cider vinegar

1/4 cup olive oil

3/4 teaspoon salt

pepper

1-1.5 teaspoons honey or maple syrup

1.5 teaspoons dijon mustard

for the quinoa:

1/2 cup uncooked quinoa, rinsed

1/4-1/2 cup fresh/frozen cauliflower rice (optional)

salt

pepper

turmeric

curry powder

butter (or olive oil)

raisins, cilantro/parsley, slivered almonds (optional)

METHOD

1. Place rinsed quinoa in a pot with 1 cup plus 2 tablespoons water, cauliflower rice (if using), salt, pepper, ~1/8 teaspoon turmeric, 1/2 teaspoon curry powder, and 1 tablespoon butter or olive oil. Stir. Bring to a boil and then lower to a simmer. Once most of the water has been absorbed, place the lid on the pot and cook for about 10 minutes or until quinoa is cooked. Fluff with a fork. Taste and adjust for seasoning. I added a splash of maple syrup to balance out the spices. Add raisins, herbs, and/or almonds, if you please.

2. Prepare dressing. Taste and adjust for seasoning. Pour some of the dressing over the kale and massage dressing into the kale with your hands. Let it marinade for a few minutes. Top the kale with veggies, avocado, and quinoa. Enjoy!