This salad makes a great entree or appetizer to a dinner. It even tastes great cold.
Although not quite Paleo, quinoa is gluten-free and full of protein and other nutrients. Technically a seed, it is still high in carbohydrates (fancy word for sugar).
2 heads curly kale, stems removed
1 1/2 cups cooked quinoa
1 cup chopped purple cabbage
4 tbsp. olive oil
1/4 cup fresh lemon juice
Pinch crushed red pepper flakes
1/4 cup dried cranberries or golden raisins
4 tbsp. crushed or slivered raw almonds
Sea salt and freshly ground pepper
Lemon zest, for garnish
Wash kale and cut into 1/2-inch pieces. Transfer to a large bowl and massage olive oil into kale leaves until soft and tender, about 3 minutes. Add remaining ingredients and gently toss to combine. Serve immediately.
Get rid of the dried fruit to decrease the sugar content.
The Lemon Kale Quinoa Salad is great for anytime of year. You can use different varieties of kale including Russian and Purple Kale.
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