Die Demon Die!

Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Vinaigrette

INGREDIENTS

For the Salad

• 1 cup uncooked tricolor quinoa
• 2 cups vegetable or chicken broth
• 1 tbsp extra virgin olive oil
• 4 cups chopped kale, about 1 bunch
• 1lb brussels sprouts, shredded
• 1 apple (such as pink lady or gala), sliced
• ½ cup chopped walnuts
• ½ cup dried fruit such as cranberries or blueberries
• 6 oz goat cheese, crumbled

For the Lemon Dijon Vinaigrette

• 1/4 cup freshly squeezed lemon juice (about 2 small lemons)
• 1/4 cup extra virgin olive oil
• 1 tbsp apple cider vinegar or white wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp minced garlic
• 1 tbsp honey
• Kosher salt & fresh cracked pepper, to taste

INSTRUCTIONS

1. Cook quinoa according to package instructions. Remove from heat and let stand with the top covered for 5 minutes. Fluff with a fork and allow to come to room temperature.
2. While the quinoa is cooking prepare the kale by chopping it into small leaves. Shred the brussels sprouts by using a mandolin or s food processor.
3. Place chopped kale in a large bowl and drizzle olive oil over leaves. Massage oil into kale using fingertips – this helps the flavor of the kale, just trust me. 
4. Add brussels sprouts into a large bowl with kale; set aside.
5. Make the dressing: in a medium bowl whisk together all of the ingredients.
6. Drizzle dressing over Brussels and kale. Add cooled quinoa and the rest of the ingredients. Toss gently until well mixed.
7. Serve immediately or let the flavors marinate for an hour. Leftovers can be stored in a covered container in the fridge for up to a week.