Quinoa, Navy Bean and Kale Salad
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Enjoy the southwestern twist on this classic kale salad that will leave you feeling full and satisfied.
1/2 cup PRANA organic white quinoa
1 1/2 cups water
6 leaves kale cabbage
10 PRANA organic pitted Deglett dates
1/4 cup PRANA organic raw European pumpkin seeds
1/2 cup carrots
1/2 red bell pepper
3/4 cup canned navy beans
3 tbsp olive oil
1 tsp PRANA organic whole black ProactivChia seeds
1 tbsp apple cider vinegar
1 clove garlic, grated
1 pinch dried oregano
1 pinch chipotle pepper
1 pinch sea salt
freshly ground pepper, to taste
Put the quinoa in a pot and cover with water. Bring to a boil, reduce heat and let cook until the water is absorbed and the quinoa is light and fluffy, about 15 to 20 minutes.
Transfer the quinoa to a large bowl and set aside to cool.
Finely chop the kale and the dates. Dice the carrot and the red pepper.
Add all remaining ingredients to the bowl of cooled quinoa and toss well.
Add the dressing and toss again.
Put all ingredients in a Mason jar, close with the lid and shake vigorously until well blended. Set aside.