Quinoa, Kale and Spring Vegetable Salad: Fairmont Moments

Ingredients

• 1 cup organic red quinoa, cooked
• 2 cups raw washed kale
• ½ cucumber sliced
• 1 heirloom carrot and 2 stalk celery, shaved with
• ½ cup fresh peas
• 4 radishes, sliced thinly
• 10 grape tomatoes halved
• ¼ cup fromage frais
• 2 tbsp sherry vinegar
• 3 tbsp olive oil