Directions:
- Add the quinoa to a fine mesh strainer and rinse well with cold water. Transfer to a small saucepan with the vegetable broth. Bring to a simmer over medium-high heat. Cover and let simmer for 12-15 minutes or until the liquid is absorbed and the quinoa is tender.
- While the quinoa is cooking, prep the rest of the salad ingredients. Chop the kale and purple cabbage into small, bite-sized pieces. (You can do this in a food processor to speed up the process.) Add all the chopped vegetables and salad ingredients to a large salad bowl.
- In a small mixing bowl, whisk together the salad dressing ingredients. (You can also add to a mason jar and shake well to combine.) Pour dressing over the salad and toss to coat everything well in dressing. Serve!
Recipe by Dietician Debbie
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