A winter kale and quinoa salad on a white plate.


A hearty winter kale and quinoa salad loaded with lots of plant based protein and topped with a yummy citrus maple vinaigrette.


Salad Ingredients:

  • 1 C. Quinoa
  • 2 T. Fresh Parsley (minced)
  • ½ C. Dried Cranberries
  • ½ C. Dried Apricots (chopped)
  • ¼ C. Sunflower Seeds (roasted & salted)
  • ½ C. Pumpkin Seeds (roasted & salted)
  • 1 Carrot (julienned)
  • 2 Leaves Kale (chiffonade-fancy word for thin strips)
  • Salt & Pepper to Taste

Dressing Ingredients:

  • 2 T Maple Syrup
  • ½ C. Sunflower Oil
  • ¼ t. Salt
  • 1 t. Dijon Mustard
  • 2 T. Apple Cider Vinegar
  • Juice of ½ orange
  • 1/8 t. Ground Turmeric
  • 1 t. Fresh Ginger (minced)


Rinse quinoa in water and strain. Bring quinoa and 2 c. of water to a boil. Reduce heat. Place lid on and cook for about 15 minutes or until liquid has been absorbed. Set aside until cool. For dressing, place all ingredients except sunflower oil in a high speed blender and blend until well combined. Slowly drizzle in oil until emulsified. Once quinoa is cool, toss all ingredients together with desired amount of dressing. Top with fresh cracked pepper and salt to taste.