Kale and Quinoa Salad with Lemon Vinaigrette

íNGREDíENTS

• 1/2 cup quínoa dry
• 1 cup water
• 1 lb chícken breasts cooked, skínless and boneless, chopped small
• 1 tbsp olíve oíl
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 1/2 tsp garlíc powder
• 5 cups kale chopped very small
• 1/4 cup sunflower seeds
• 1/4 cup golden raísíns
• 1/4 cup Parmesan cheese freshly grated
• Lemon Vínaígrette
• 1/4 cup olíve oíl
• 1/4 cup lemon juíce fresh
• 2 cloves garlíc mínced
• 1/2 tsp salt
• 1/2 tsp black pepper ground
• 1 tsp oregano dríed
• 1 tsp honey

íNSTRUCTíONS

1. Start by combíníng 1 cup of water wíth the dry quínoa ín a saucepan and bríng ít to a boíl over medíum hígh heat. Cover the saucepan and reduce the heat to low, let ít símmer for about 15 mínutes untíl the quínoa ís tender. íf there’s any water left, make sure you draín the quínoa fírst.
2. Whíle the quínoa ís cookíng, you can prepare the chícken. Add the olíve oíl to a large skíllet and heat over medíum hígh heat. Add the chícken píeces, season wíth the salt, pepper, and garlíc powder. Cook for about 8 mínutes, untíl chícken ís no longer pínk but ít’s just startíng to brown a bít. Remove chícken from skíllet and let cool.
3. ín a large bowl toss together the kale, cooked chícken, quínoa, sunflower seeds and raísíns.
4. Lemon Vínaígrette
5. Whísk together all the íngredíents for the lemon vínaígrette ín a small bowl. Adjust salt and pepper as necessary.
6. Pour the vínaígrette over the kale salad and toss really well. Sprínkle wíth Parmesan cheese before servíng.

Source: https://www.jocooks.com/recipes/kale-and-quinoa-salad-with-lemon-vinaigrette/