Citrus Popping Kale Salad
Prepare the salad the night before to marry the flavors.
- 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.
- In a large bowl, combine the lime juice, vinegar, agave nectar, salt and pepper. Gradually whisk in the remaining oil until well combined.
- 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.
- Add the goat cheese, toss and serve.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
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