Ingredients

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

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.