Quinoa Salad with Dark Cherries and Kale
By Dr. Axe.com
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TOTAL TIME: 50 MINUTES
SERVES: 4
INGREDIENTS:
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2 cups pitted and halved dark red cherries
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2 cups cooked quinoa
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½ cup wild rice
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1 cup chopped raw kale
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½ cup chopped celery
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½ cup chopped raw or sprouted nuts-almonds, cashews or pecans
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sea salt and black pepper to taste
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¼ cup extra virgin olive oil
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¼ cup apple cider vinegar
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1 teaspoon Dijon mustard
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1 clove garlic, minced
DIRECTIONS:
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Soak quinoa at least 15 minutes to remove the bitter coating.
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Cook the wild rice in 3 cups of water over high heat for 15 minutes.
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Drain the quinoa and add it to the wild rice.
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Continue to cook for 15 minutes more just until the quinoa is done. It should be al dente, not mushy.
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Drain the mixture.
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Combine the quinoa and wild rice mixture, vegetables, cherries and nuts in a large bowl.
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Whisk together the oil, vinegar, mustard, garlic, salt and pepper and pour over the salad.