Ingredients

• For the salad
• 1 cup quinoa
• 1/2 red onion, thinly sliced
• 2 Tbsp balsamic vinegar
• 1 bunch of kale, washed, dried, chopped with stems removed
• 3 carrots, grated
• 2 celery stalks, diced
• 1 cup raisins
• 1/2 cup sundried tomatoes
• 1 cup goat feta cheese, crumbled or cubed *optional
• 1/4 cup pumpkin seeds
• 2 Tbsp sesame seeds
• For the Creamy Curry Dressing
• 1/4 cup olive oil
• 1/4 cup water
• 1 Tbsp sesame oil
• 2 Tbsp tahini
• 2 Tbsp apple cider vinegar
• 3 tsp nutritional yeast
• 2 tsp turmeric
• 2 tsp cumin
• 1/2 tsp white pepper, or to taste

Instructions

1. Mix all dressing ingredients together and whisk or process in a food processor until mixed.
2. Place quinoa in a pot and add 2 cups of water. Bring to a boil then lower the heat and simmer for 15 minutes, then set aside to cool.
3. Place the kale in a large bowl and massage with the dressing. Top with the cooled quinoa, carrots, celery, raisins, sundried tomatoes, goat feta, pumpkin seeds and sesame seeds and enjoy.
4. Place the red onions in the balsamic vinegar and toss to coat. Cover and place in the fridge for at least 15 minutes. Discard any remaining liquid.