Quinoa Salad With Strawberries, Goat Cheese & Crispy Kale

By Laura Denby
July 6, 2015
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Serves: 2-3

  • 1 cup Rinsed Quinoa
  • 2-3 cups Kale, Rinsed, Dried and Thinly Sliced
  • 1-2 cups Strawberries, Cleaned and Quartered
  • 1/4 cup Pomegranate Seeds
  • 1-2 ounces Herbed Goat Cheese
  • 2 tablespoons Olive Oil
  • Salt and Pepper To Taste
  1. Bring quinoa and 2 cups of salted water to a boil. Reduce to a simmer and cover, cook about 15 minutes or until all water is absorbed.
  2. Lay kale out on a baking sheet and sprinkle with salt, pepper, and a few drops of olive oil. Mix to coat well. Cook at approximately 10-15 minutes at 350 degrees, until crispy.
  3. Combine, kale, quinoa, goat cheese, strawberries and pomegranate seeds. Toss with olive oil and season with salt and pepper to taste.

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