Quinoa & Kale Salad Serves 4-6 as an appetizer; 2-3 as a main course

Name: Quinoa & Kale Salad Serves 4-6 as an appetizer; 2-3 as a main course
Ingredients: 5 cups Black or Tuscan kale, rinsed well, stems removed; 1/2 cup quinoa, uncooked (1 1/2 cups cooked); 1 cup edamame beans, cooked; 1/1/2 cup lentils, cooked; 2 red bell pepper, diced; 1/2 cup almonds, halved; 1/2 cup raisins; salt and pepper, to taste; water, for cooking; For dressing:; 2 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon honey; freshly ground salt and pepper, to taste

Quinoa & Kale Salad Serves 4-6 as an appetizer; 2-3 as a main course was pinched from <a href="http://12tomatoes.com/2014/10/salad-recipe-toasted-almond-and-raisin-quinoa-and-kale-salad.html" target="_blank">12tomatoes.com.</a>

INGREDIENTS

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5 cups Black or Tuscan kale, rinsed well, stems removed

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1/2 cup quinoa, uncooked (1 1/2 cups cooked)

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1 cup edamame beans, cooked

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1/1/2 cup lentils, cooked

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2 red bell pepper, diced

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1/2 cup almonds, halved

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1/2 cup raisins

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salt and pepper, to taste

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water, for cooking

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For dressing:

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2 tablespoons olive oil

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1 tablespoon white wine vinegar

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1 tablespoon freshly squeezed lemon juice

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1 teaspoon honey

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freshly ground salt and pepper, to taste

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