It’s not often that I brag about my cooking, but seriously, this is the best salad I’ve made in a long time!¬†Andit’s super filling, highly nutritious, and just darn pretty to look at. This recipe yields approximately 4 servings.

Look at all that kale!

Salad ingredients:
  • 1/3 cup dry quinoa, cooked in 1 cup of water
  • 1/2 cup dry wild rice, cooked in 1 1/2 cups of water
  • 2-3 leaves of dinosaur kale
  • 1/3 cup red onion, finely diced
  • 1/4 cup sun-dried tomatoes, finely diced
  • 1 1/2 cups cherry tomatoes, halved or quartered
  • 1 cup cucumber, finely diced
  • 1/2 a large red bell pepper, finely diced
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • the zest of 1 lemon
Dressing ingredients:
  • the juice of 1/2 a lemon
  • 1/4-1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp organic honey
  • 1 tbsp poppy seeds
  • a dash of fresh ground salt & pepper to taste
Cook the quinoa and wild rice accordingly, and set aside to cool.
Tear up the kale leaves into bite-size pieces, and steam for approximately 2 minutes. You just want the colour to darken, without it getting wilted. Set aside and let it cool.
Combine all of the salad ingredients in a large bowl and mix well.
In a separate smaller bowl, whisk together all of the dressing ingredients.
Evenly pour the dressing over the salad and toss once more until thoroughly mixed.
Let it sit in the fridge for an hour or two to let the flavours blend.