Winter Quinoa Salad
Amy Wood
Juice from one lemon
1/4 cup (60 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
Pepper to taste
3 cups (750 mL) cooked quinoa, any colour
1 cup (250 mL) cubed cooked sweet potato
1/2 cup (125 mL) diced red onion
4 kale leaves, shredded
1/4 cup (60 mL) toasted slivered almonds
1/4 cup (60 mL) dried cranberries
3/4 cup (180 mL) cubed feta cheese (optional)
To make dressing, combine lemon juice, olive oil, salt, and pepper in small bowl.
Combine remaining ingredients in separate bowl, add dressing, and toss until well saturated.
Serves 4.
source: alive #367, May 2013
