Ingredients
1/2 c. tricolor dry quinoa6 c. slightly packed chopped kale
(It will take about 1 1/2 bunches. Remove thick ribs before chopping.)
2 crisp gala apples (#3 cone)
1 c. walnuts, lightly toasted and roughly chopped
1/2 c. dried cranberries
4 oz. goat cheese, crumbled
Dressing
1/2 c. olive oil
1/4 c. fresh lemon juice
2 tbsp. honey
1 1/2 tsp. dijon mustard
Salt to taste
Directions
Cook quinoa in 1 Qt. using knuckle method and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to 3.5 Qt. Bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.
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