An Elevated Kale Salad with Quinoa and Blackberries | alive - alive magazine
Kale salad is made hearty with the addition of quinoa and crispy candied almonds. This recipe is seasonal, simple and made with common ingredients.
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Cooking tools:
- Saucepan
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2 cups water
- 1 cup uncooked white or black quinoa
- 1/2 cup raw, unsalted whole almonds
- 1 Tbsp sesame seeds or hemp hearts
- 1 Tbsp maple syrup
- 1/4 tsp sea salt
- 1/4 cup Master Vinaigrette
- 3 Tbsp plain dairy-free yogurt
- Juice of 1/2 lemon
- 1/4 tsp ground black pepper
- 4 cups packed, destemmed, roughly chopped kale (about 1/2 bunch)
- 2 cups fresh blackberries
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