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Kale has earned its reputation as a superfood for good reason. This leafy green is loaded with vitamins A, C, and K, as well as a host of antioxidants that help combat oxidative stress in the body. Just one cup of raw kale provides more than 100% of the daily recommended intake of vitamin K, which is crucial for blood clotting and bone health. Additionally, kale contains compounds known as glucosinolates, which have been studied for their potential anti-inflammatory and anti-cancer properties. Incorporating kale into your diet can contribute not only to a stronger immune system but also to improved digestion and heart health.

Kale and Quinoa Salad

Discover the Rainbow Kale & Quinoa Salad, a vibrant and nutritious dish that celebrates healthy eating. This colorful salad features fresh kale, protein-packed quinoa, and a medley of vegetables, offering a delightful taste and a wealth of health benefits. Easy to prepare and perfect for any occasion, it can serve as a refreshing side or a satisfying main dish. Elevate your meals with this delicious recipe that is as nourishing as it is beautiful!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

4 cups kale, stems removed and leaves chopped

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled (optional)

1/4 cup sunflower seeds

1 avocado, diced

For the Dressing:

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup (for vegan option)

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.

    Prepare the Kale: While the quinoa is cooking, rinse the kale leaves under cold water. Dry them thoroughly, then remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.

      Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.

        Combine the Salad: Once the quinoa is cool, add it to the bowl of kale. Then mix in the cherry tomatoes, cucumber, red bell pepper, red onion, feta (if using), and sunflower seeds.

          Dress the Salad: Drizzle the dressing over the salad and toss everything together until well coated. Adjust seasoning, adding more salt and pepper if necessary.

            Top with Avocado: Gently fold in the diced avocado, or place it on top for a nice presentation.

              Serve & Enjoy: This salad can be served immediately or chilled in the refrigerator for at least 30 minutes to let the flavors meld. Toss before serving.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings