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Quinoa Beet Kale Goat Cheese Salad

  • Prep time
    10 min
  • Total time
    35 min
  • Servings
    4

Ingredients

  • 113g Woolwich Dairy CHEVRAI Original Goat Cheese Crumbles
  • 1 cup quinoa
  • 2 cups water
  • 4 cups kale, cut into strips
  • 2 tsp extra virgin olive oil
  • ½ pound roasted beets, chopped
  • ¼ cup dried cranberries
  • 1 apple, diced
  • ¼ cup toasted walnuts
  • 2 scallions

Dressing

  • 1 tbsp flax seed oil
  • 1 tbsp olive oil
  • 2 tsp honey
  • ¼ cup apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp prepared horseradish
  • 1 clove garlic, minced
  • juice of half lemon
  • sea salt and ground black pepper

Directions

  1. Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed.
  2. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
  3. Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
  4. When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, scallions and generously top with Woolwich Dairy CHEVRAI Original Goat Cheese Crumbles.

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