Kale Quinoa Salad

Transient

2 Cups Quinoa

1 Bunch Kale, diced into small pieces

1 Large Carrot, diced

3 Stalks Of Celery, diced

2 Garlic Cloves, diced

3 tbsp Olive Oil

Salt/Pepper to taste

Cook 2 cups quinoa in 4 cups boiling water, until water is absorbed and quinoa in fluffed. While cooking, dice your vegetables and mix in large bowl with olive oil, salt and pepper. Mix thoroughly and add in your cooked quinoa. Can be served warm or cold. Yields about eight cups.

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