2 cups mixed greens
1 cup red cabbage chopped
1 cup kale
2 garlic cloves minced
1/2 cup red quinoa
1/2 cup white quinoa
2 tbsp lemon juice
1 English cucumber diced (1/2 cup)
1 cup fresh raspberries
1/3 cup almond slivers
1/3 cup feta cheese crumbled
For dressing: 1/3 cup red wine vinegar, 1/2 cup extra vinegar olive oil, 3 tbsp honey, 1/2 tsp salt (put into mason jar and shake shake shake!🤗)
For quinoa add 2 cups water, 2 tbsp lemon juice and 1 tsp salt, to a pot and bring to a boil. Once boiling add in quinoa 1/2 cup red, 1/2 cup white, and cover. Reduce heat so it simmers for 10-12 minutes until all liquid has been absorbed. Put into a bowl and cool. Squeeze 1/2 fresh lemon over top and mix.
To make charred kale place minced garlic and 1 tbsp olive oil in sauté pan and sauté on high, add in 1 cup kale and cover. Leave on heat for 30-45 seconds and remove pan from heat but leave covered another minute so kale wilts. You want a nice chat but not burnt! Remove place into bowl and cool.
To assemble fist place mixed greens, then red cabbage, kale then quinoa. Give a toss, then add raspberries, almonds and feta cheese. When ready to stir pour dressing over top and toss lightly. Enjoy!!! 😍😍 it’s so good!! Feeds 8-10 (or one pregnant lady) 🤣🤣🤣🤣