March 21, 2016

For Lemon Vinaigrette
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried oregano
  • 1 tsp honey
  1. Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there's any water left, make sure you drain the quinoa first.
  2. While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but it's just starting to brown a bit. Remove chicken from skillet and let cool.
  3. In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
For Lemon Vinaigrette
  1. Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
  2. Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.

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