Kale, Quinoa, and Blackberry Salad with Candied Almonds - alive magazine

Name: Kale, Quinoa, and Blackberry Salad with Candied Almonds - alive magazine
Ingredients: 2 cups (500 mL) water; 1 cup (250 mL) uncooked white or black quinoa; 1/2 cup (125 mL) raw, unsalted whole almonds; 1 Tbsp (15 mL) sesame seeds or hulled hempseeds; 1 Tbsp (15 mL) maple syrup or honey; 1/4 tsp (1 mL) sea salt; 1/4 cup (60 mL) Master Vinaigrette; 3 Tbsp (45 mL) plain kefir or plain whole milk yogurt; Juice of 1/2 lemon; 1/4 tsp (1 mL) ground black pepper; 4 cups (1 L) packed, destemmed, roughly chopped kale (about 1/2 bunch); 2 cups (500 mL) fresh blackberries; 1/2 cup (125 mL) grated or shaved white cheddar

www.alive.com

Kale salad is made hearty with the addition of quinoa, cheddar, and crispy candied nuts. It’s filling enough to be served as a main course, but can be easily…

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