Kale and Quinoa Salad
This kale and quinoa salad is quick and easy and makes for a ton to serve as a side or entrée, but also perfect to make ahead for lunch. The sweet and savory flavors are crunchy and cool - a perfect light summer salad on these long, hot days! To shred the kale, strip the leaves off the stems and pulse in a food processor until very finely chopped. It gets better as it sits, so make a big batch on Sunday and you’ll have an easy lunch all week!
- 3 cups cooked and cooled quinoa
- 3 cups shredded kale
- 1 cup red grapes, halved
- ½ cup sunflower seeds
- ½ cup small diced red bell pepper
- ½ cup parmesan, chopped or broken into small pieces
- 6 T champagne vinaigrette
- Kosher salt and freshly ground pepper
Toss all ingredients together in a large bowl. Season with salt and pepper. Serve immediately or make ahead and serve later!