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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 10 ounces, weight Kale, Spines Removed And Coarsely Chopped Into 1 Inch Pieces
- 1/2 cups Uncooked Quinoa
- 2 cups Shredded Carrots
- 1 whole Large Fuji Apple
- 1 wheel Lime, Juice And Zest
- 1 teaspoon Sea Salt
- 1/4 cups Rice Vinegar
- 2 teaspoons Sesame Oil
- 1/4 cups Canola Oil
- 2 Tablespoons Sugar
- 1/4 cups Sliced Almonds
Method
- Place washed and chopped kale into a large rectangular container with lid.
- Rinse quinoa under cold water and cook it in a rice cooker with 2/3 Cups of water on quick cook or follow package directions and cook on stove top. Once done, allow it to cool and then add to kale. Add shredded carrots.
- Grate 1/2 of the Fuji apple into a bowl. This should yield about 1/2 Cup of grated apples and juice. Add lime zest and lime juice. Add salt, rice vinegar, sesame oil, canola oil and sugar. Whisk to combine. Add this to the kale, quinoa and carrot mixture. Close the lid of your container and shake to combine. (Tip: save the lime after juicing it and it on the remaining half apple to prevent browning, wrap tightly in plastic wrap and refrigerate for another use).
- Place container into fridge and let it sit overnight. Every once in a while, go back and shake the container to help mix the contents.
- The next day, chop the remaining half of the apple. Add apple chunks and almonds to salad and mix to combine. Serve!
