Apple Date and Kale Quinoa Salad

Tart apples and sweet dates perfectly compliment each other in this plant based protein salad. Kale is sturdy enough to add a day in advance and adds extra nutrition. 

Prep time: 15 minutes  

Cook/stand time: 22 minutes  

Chill time: at least 1 hour  

Dressing:

1/3 cup First Street or Sun Harvest Organic Extra Virgin Olive Oil

1/4 cup First Street Lemon Juice

2 teaspoons First Street or Sun Harvest Organic Honey

1/2 teaspoon sea salt, or to taste

Freshly ground pepper to taste

Salad:

1 cup Sun Harvest Organic Quinoa (any variety)

1 1/2 cups First Street Vegetable Broth

1/3 cup sliced green onions

1/3 cup diced pitted dates

1/2 cup sliced almonds, toasted

1 tart apple, quartered, cored and cut into bite-size pieces

Fruit

Whisk together all dressing ingredients in a medium bowl; set aside until ready to assemble salad. (May be prepared several days in advance and stored in a covered container in the refrigerator.) Rinse quinoa in a fine mesh strainer; drain well. Bring broth and quinoa to a boil in a medium saucepan; reduce heat to low and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork. Let cool, then over and chill for at least 1 hour. Place dressing in a large bowl and add quinoa; toss well to coat. Stir in apples and green onion, then lightly stir in avocado and lime zest. Transfer to a serving bowl and sprinkle with almonds. Makes 6 servings.