½ cup uncooked quinoa
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon whole grain Dijon mustard
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
1 5-oz package baby kale mix
2 cups fresh blueberries
½ cup sliced almonds, chopped walnuts, chopped pecans, or chopped pistachios, toasted
Cook quinoa according to package directions. Let cool.
Combine oil, vinegar, mustard, honey, salt and pepper in a jar with a tight-fitting lid; cover and shake until well blended.
Combine kale mix, cooked quinoa, and blueberries in a large bowl. Drizzle with dressing, and toss gently until evenly coated. Sprinkle with nuts, and serve immediately.
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