Quinoa and Kale Salad

Ingredients:

• 1/2 cup uncooked quinoa
• 1 cups water or bone broth
• 4 cups shredded dino kale, stems removed
• 1 tbsp olive oil
• 1 1/2 cups edamame
• 1 1/2 cups shredded cabbage
• 1 1/2 cups shredded purple cabbage
• 1 cup roasted cashews, roughly chopped
• 1/2 cup slivered almonds
• 1/2 cup green onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1/2 cup diced cucumber

Dressing:

• 1/2 cup olive oil
• 1/4 cup unseasoned rice vinegar
• 1/4 cup tamari
• 1/4 cup creamy almond butter
• 1 1/2 tbsp honey
• 1 1/2 tbsp fresh lime juice
• 2 tsp grated (or finely minced) fresh ginger
• A few grinds of pepper

Directions:

1. Add your quinoa and water to a small pot and bring to a
   boil
2. Reduce to a simmer, cover, and cook for 13-15 minutes
   until water is absorbed
3. Add your kale to a large salad bowl and drizzle with
   olive oil
4. Massage for 1-2 minutes until tender
5. Once your quinoa has cooked, add it along with your
   remaining salad ingredients to the kale
6. Stir together your dressing ingredients and pour over
   your salad, tossing to combine
7. Serve and ENJOY!