Quinoa Kale Salad

Superfoods kale and quinoa, topped with colorful tomatoes, sweet corn, and a bright lemon vinaigrette make this delicious dish a perfect side or lunch salad!

Ingredients for Quinoa Kale Salad

For the salad

2 cups of mixed-color grape tomatoes, sliced in half

2 cups of chopped kale

1 cup of cooked quinoa

1 cup of corn kernels (thawed if frozen)

1 small bunch of fresh chives snipped into 1/2 inch pieces

For the lemon vinaigrette

Juice and zest of one lemon

3 tablespoons of olive oil

1 tablespoon of water

2 teaspoons of The Spice Apothecary's Everyday Seasoning

1 teaspoon of honey

Directions

Toss all of the salad ingredients into a bowl and mix well.

To make the vinaigrette:

Juice and zest one lemon and measure out 3 tablespoons of olive oil, 1 tablespoon of water, 2 teaspoons of The Spice Apothecary's Everyday Seasoning, and one teaspoon of honey.

Add all of the ingredients to a small jar and shake well.

Drizzle about a third of the vinaigrette over the salad and toss lightly.

Taste and add more dressing if needed.

Let the flavors meld while the salad is chilling in the fridge for about 30 minutes.

Enjoy!

For step-by-step instructions with photos, check out the Quinoa Kale Salad recipe on our food blog, Simply Sundays.

Everyday Seasoning

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