Quinoa Kale Salad with Meyer Lemon Vinaigrette

Perfect as a light lunch or even a meatless Monday dinner option!

Yield: 4 servings , Prep Time: 10 minutes , Total Time: 10 minutes

Ingredients:

4 cups chopped kale

1 avocado, diced

1/2 cup cooked quinoa

1/2 cup pomegranate arils

1/2 cup chopped pecans

1/4 cup crumbled goat cheese

For the Meyer lemon vinaigrette

1/4 cup olive oil

1/4 cup apple cider vinegar

3 tablespoons freshly squeezed Meyer lemon juice

Zest of 1 Meyer lemon

1 tablespoon sugar

Directions:

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.

To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.

Serve immediately.

The company Domaine Lion Agriculture SARL

grows less water consuming, drought and heat resistant super-food plants. We grow MoroccoQuinoa? ( MarocQuinoa? )

For info on the project and availability of the product, please Email to [email protected] or

Whatsapp to 00212 6 5259 1798