Ingredients
2cupsquinoacooked
5cupskalechopped, stalks removed
½cupsunflower seeds
½cupstrawberrieshulled and sliced
2cupsstrawberriesthawed or fresh
3tbspwater(you could add more or less)
2tbspbalsamic vinegar
2tbspolive oilextra virgin
¼tspsalt
⅛tspred chili flakesmore to taste
Preparation
Add quinoa, kale, sunflower seeds and strawberries to a large salad bowl.
Toast sunflower seeds in a small skillet on low-medium heat until lightly brown, about 2 minutes. Stir frequently and watch closely not to burn.
Transfer to a salad bowl.
In a blender or small food processor, add strawberry vinaigrette ingredients and process until smooth.
Pour over salad, gently stir and serve.
