Kale and Quinoa Salad with Beans & Celery
This kale salad comes together in minutes, is extremely nutritious and nothing goes to waste including the beautiful leafy celery leaves!
Ingredients
- 2 cups kale finely chopped
- 4 stalks celery stems and leaves
- ½ cup quinoa cooked
- 400 grams red beans canned
SALAD DRESSING
- 1 clove fresh garlic crushed
- salt & pepper
- 1 fresh lemon squeezed
- 1 teaspoon honey
- 2 tbsps olive oil extra virgin
- 1 tablespoon balsamic
- 1 teaspoon cider vinegar
- pumpkin & sunflower seeds toasted
Instructions
- Quinoa Cook according to packet instructions,
- Beans Organic, canned beans.
- Kale Rinse and finely chop.
- Celery Thinly sliced celery stems.
- Celery, leaves Rinse and roughly chop the celery leaves.
KALE SALAD DRESSING
- Garlic Use a garlic presser to crush the garlic
- Salt & Pepper Add a little salt and fresh cracked black pepper
- Fresh lemon Freshly squeezed lemon
- Honey Add a teaspoon of honey for sweetness
- Olive oil Extra virgin olive oil
- Balsamic A dash of balsamic vinegar
- Apple cider The cider vinegar should be less than the balsamic for balance.
- Seeds Toasted pumpkin and sunflower seeds.
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