Kale, Quinoa, and Radish Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot over high heat, combine the quinoa, water, and ½ teaspoon salt and bring to a boil. Place the lid on, reduce the heat, and allow to simmer for 15 minutes. Remove from the heat and allow quinoa to sit for several minutes before fluffing with a fork. Set aside to cool.

Step 2

In a large serving bowl, combine the baby kale, radishes, pumpkin seeds, and quinoa and toss to combine.

Step 3

In a small bowl, whisk together the olive oil, lemon juice, mustard, remaining 1 teaspoon salt, and pepper. Dress the salad and toss again.

Step 4

This salad is best served the same day unless you choose to make it with a heartier kale like Black or Tuscan, which has a much stronger leaf and won’t break down as easily when dressed. If using, make sure to use a large knife to remove the thick, bony spines from each leaf before cutting or tearing them into bite-sized pieces.