KALE SALAD WITH PEPITAS AND CURRANTS

Ingredients

1/2 cup dry quinoa

1 bunch of kale

1 tbsp extra virgin olive oil

sprinkle of sea salt

1 carrot

1/2 cup dried currants (or any other dried fruit of your choice)

1/2 cup toasted pumpkin seeds/pepitas

3 tbsp extra virgin olive oil

1 lemon

1 tbsp Dijon mustard

1 tsp honey (optional)

Directions
1. Make quinoa: rinse quinoa in a wire mesh strainer for 10 seconds, add to a pot with 1
cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. Take off heat,
leave covered for at least another 5 minutes.
2. Rinse kale and pat dry with a paper or dish towel.
3. Tear the kale off the stems and tear into bite-sized pieces. (If you want the salad to look
fancier, you can roll the leaves up like cigars and thinly slice them to make little kale
ribbons!)
4. Add kale to a large bowl with a sprinkle of sea salt and 1 tbsp of olive oil.
Massage the oil into the kale for 2-3 min until it softens and becomes more tender (will
also reduce in size).
6. Peel carrot & grate it into the bowl with kale.
7. Add 1/2 cup currants.
8. Add 1/2 cup toasted pumpkin seeds.
9. Add the cooked, cooled quinoa.
10.Toss with a Lemon-Dijon vinaigrette (directions below).
Enjoy!
Serves 2-3
Lemon-dijon vinaigrette
Whisk together 3 tbsp olive oil, juice of 1 lemon, 1 tsp agave (optional), and 1 tbsp Dijon
mustard until creamy. (For an extra-lemony flavor, grate in 1 tbsp of lemon zest).
Variations
• Optional: add 1/4 cup grated parmesan cheese to the salad.
• Swap currants for raisins, chopped dried figs, dried cherries, dried cranberries, etc.
• Swap pumpkin seeds for sunflower seeds, slivered toasted almonds, toasted hazelnuts,
walnuts, etc.
• Top with chickpeas, or any other bean for extra protein.
• Double up on the recipe to have a healthy salad to enjoy all week!