This quick and tasty recipe makes the most of the season’s best. Kale and heirloom tomatoes, combined with the protein-packed quinoa, make for the perfect lunch-time meal, or a great starter for dinner.
- 2 cups kale, packed, torn into bite-sized pieces
- 1 cup chopped heirloom tomatoes
- 1-1/2 cups cooked quinoa, fresh cooked/cooled or leftovers
- 1/4 cup sliced purple onion
- 2 Tbsp dried cranberries (optional)
- 2 Tbsp walnuts
Cilantro and Lime Dressing
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 3 Tbsp water
- 2 Tbsp chopped cilantro
- 1/2 tsp cumin
- salt and pepper to taste
Toss first six salad ingredients into a large bowl
Place all dressing ingredients in a small jar and shake until combined
Pour dressing over salad and toss
Serves 1-2
