| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
Dressing
- 2 tbsp apple cider vinegar
- 2 tbsp tamari or coconut aminos
- 2 tbsp maple syrup
- 2 tbsp orange juice
- 1 tbsp sesame oil
- 1/3 cup olive oil
Salad and Skillet
- 8 cups kale (de-stemmed and chopped)
- 1 1/2 cups cooked quinoa
- 2 tbsp coconut oil
- 2 cups brussels sprouts (sliced)
- 2 cups butternut squash (peeled and cubed)
- 2 cups bella mushrooms (halved)
- 1 shallot (finely chopped)
- 1/4 cup toasted pumpkin seeds (spiced or cinnamon seeds are also delicious)
Ingredients
Dressing
Salad and Skillet
|
|
Instructions
- In a medium bowl, whisk together all dressing ingredients. Drizzle half of the mixture on the kale and massage the kale until tender, about 3-5 minutes. Toss with cooked quinoa
- In a large skillet, heat coconut oil over medium-high heat. Stir-fry brussels, butternut, mushrooms and shallot together until golden around the edges. Toss into salad with pumpkin seeds and dressing. Enjoy your super-tasty, super-easy quinoa salad!
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