1 cup quinoa (I used Alter Eco Royal Black Quinoa)
1 bunch dino kale, washed and chopped (about 2 cups)
1 medium carrot, grated
1/2 cup sliced almonds
1 cup grape or cherry tomatoes, halved
1 cup blueberries, washed
Toasted seaweed, such as nori, sliced thinly (I used 5 sheets of Annie Chun’s Sesame Seaweed Snacks)
1/4 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon low-sodium soy sauce
1 clove garlic, chopped
1 tablespoon honey or brown sugar
1 tablespoon peeled and minced ginger
1/2 teaspoon toasted sesame oil
1 tablespoon water
- Prepare quinoa according to package instructions. Set aside to cool.
- Meanwhile, make the dressing by combining all ingredients into a blender and processing until smooth. Pour into a small jar with lid and set aside.
- Combine 1 tablespoon of dressing with the sliced kale in a large bowl, mix to coat leaves evenly, and set aside.
- When quinoa is cool, add to kale along with blueberries, almonds, carrot, and tomatoes. Mix to combine, adding more dressing if desired. Top with sliced noriand serve. Save any remaining dressing for later. Makes three servings of salad and approximately 10 tablespoons of dressing.
Salad without dressing
Salad dressing (per tablespoon)