Citrus Popping Kale Salad

Prepare the salad the night before to marry the flavors.


  1. In a small pot, combine the quinoa, spice packet, water and 1 teaspoon oil. Bring to a boil, reduce heat, cover and simmer for 14 minutes until water is absorbed. Stir, allow to cool for 15 minutes.
  2. In a large bowl, combine the lime juice, vinegar, agave nectar, salt and pepper. Gradually whisk in the remaining oil until well combined.
  3. Add the kale, onion, mango, cranberries, almonds and quinoa. Toss until well coated. Season to taste with salt and pepper. Refrigerate for 30 minutes or overnight to marinate.
  4. Add the goat cheese, toss and serve.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen   

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