lemony kale quinoa salad with pepitas and goat cheese | Recipe Cart | Recipe Cart

Ingredients

• FOR THE SALAD:
• 2½ c. cooked quinoa
• 1 large bunch kale (any kind), washed, stemmed, and roughly chopped - or about 10 ounces baby spinach, washed
• ¼ c. pepitas (pumpkin seeds)
• ¼-1/2 c. crumbled goat cheese, to taste (optional)
• FOR THE DRESSING:
• 1 lemon's zest and juice
• 1 tsp. agave nectar, or ½ tsp. sugar
• ⅓ c. olive oil
• Sea salt & freshly ground pepper