Blueberry Summer Kale Salad

Step 1

Add quinoa to a fine mesh strainer and rinse well with cold water.

Step 2

Combine the quinoa and water/broth in a small saucepan over medium heat. Bring to a simmer, then cover and turn heat down to low. Simmer for 15-20 minutes or until most of the liquid has been absorbed and the quinoa is softened. Fluff with a fork and set aside.

Step 3

While the quinoa cooks, wash the kale, cut out the stems, and chop into thin strips. Massage with 1 teaspoon of olive oil to soften leaves.

Step 4

To prepare the dressing, pour all the ingredients into a blender. (If your blender has a single serving cup, that works best.) Puree just until smooth.

Step 5

To assemble the salad, put the kale into a bowl, top with blueberries, quinoa, walnuts, and vegan feta cheese. Pour dressing over top and toss to coat. Season with dash of sea salt and black pepper to serve.