The gluten-free quinoa adds protein to the salad.
Serves 4
6 cups (720 g) washed and sliced organic kale
2 Tbs. (30 ml) olive oil
2 cups (260 g) cooked organic quinoa
2 tsp. (30 ml) organic lemon zest
2 Tbs. (30 ml) organic lemon juice
1/2 tsp. (2,5 g) dry mustard powder
1 tsp. (15 ml) organic honey
2 organic apples, thinly sliced
6 organic beets, roasted and cooled
1/2 cup (65 g) sliced organic nuts of your choice
1. Mix the kale, pinch of Himalayan salt, and oil together.
2. Massage the kale a few minutes to soften it.
3. Stir in the cooked quinoa and lemon zest.
4. In a jar, mix the mustard and honey.
5. Add the lemon juice in the jar.
6. Add the apples to the kale.
7. Pour the lemon juice and stir.
8. Serve on plates with the sliced beets and sprinkled nuts.
