Contributed by: Chef Deborah Schneider, SOL Cocina – Newport Beach
Kale, Spinach, and Quinoa Salad
Kale, Spinach, and Quinoa Salad The combination of bright dressing and good-for-you-greens with fresh and dry fruit, salty cotija cheese and crunchy nuts is irresistible. Crisp vegetable chips take the place of croutons.
Ingredients:
4 C Baby kale
1 C Baby spinach
1/2 C Chia seed vinaigrette
1/2 Lemon – juiced
1/2 C Quinoa – cooked
1 T Cotija cheese – or sub feta
2 T Mango – diced
2 T Pepita – toasted
2 T Cranberry – dried
1 C Beet & yam chip – or other vegetable chip
Directions:
- Toss together kale, spinach, dressing, lemon juice and quinoa.
- Pile into a bowl and top with remaining ingredients.