This rainbow power salad with blueberry vinaigrette is filled with good for you ingredients like blueberries, chia seeds, avocado, kale, apple cider vinegar and more! Gluten-free, dairy-free and vegan.
1bunch kale(stems removed and cut into pieces (about 8-10 stems))
1/2cupquinoa(rinsed)
1cupwater
1/2cupraw or roasted cashews
3/4cupfresh blueberries
3/4cupstrawberries(hulled and quartered)
2tbspchia seeds
1avocado(diced)
blueberry apple cider vinaigrette(below)
Blueberry Apple Cider Vinaigrette
1cupfresh blueberries
1/4cupapple cider vinegar
1/4cupoil(canola, vegetable, olive, etc.)
Instructions
In a food processor, combine ingredients for blueberry apple cider vinaigrette. Pulse until combined. Store in an air tight container in the refrigerator until ready to use.
To cook the quinoa, add quinoa and water to a small pot. Heat over medium high heat until you bring it to a boil. Once it starts boiling, place a lid on top of the pot and bring it down to a simmer. Cook for 15-20 minutes, until the water is evaporated. Fluff quinoa with a fork.
To make the salad, combine kale, quinoa, cashews, blueberries, strawberries, chia seeds and avocado together. Drizzle the blueberry vinaigrette over the top and serve immediately.