• 2 cups quinoa, cooked
  • 5 cups chopped kale (stalks removed) or any greens, packed
  • ½ cup sunflower seeds (optionally toasted)
  • ½ cup strawberries, hulled and sliced
Strawberry Vinaigrette:
  • 2 cups strawberries, thawed or fresh
  • 2 – 4 tbsp water
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil, extra virgin
  • ¼ tsp salt
  • ⅛ tsp red chili flakes (more to taste)
  1. Add quinoa, kale, sunflower seeds and strawberries to a large salad bowl. Toast sunflower seeds in a small skillet on low-medium heat until lightly brown, about 2 minutes (optional but tasty step). Stir frequently and watch closely not to burn. Transfer to a salad bowl.
  2. In a blender or small food processor, add *Strawberry Vinaigrette* ingredients and process until smooth. Pour over salad, gently stir and serve.

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