Quinoa, Kale and Brussels Sprouts Salad

Although the Holiday gatherings have been wonderful, I'm ready to get back to healthier eating. And that means adding more cruciferous vegetables into my diet because they are among the healthiest foods available ;o) This is a light delicious salad that includes quinoa ~ a complete protein. The dried cranberries, toasted pecans, goat cheese and granny smith apples soften the slightly bitter taste of the kale and brussels sprouts. 

Salad Ingredients:

• 1/4 cup pecans
• 16 ounces baby kale, about 8 cups
• 1 cup brussel sprouts, shaved
• 1 cup carrots, shredded
• 1/4 cup goat cheese
• 1/4 cup dried reduced sugar cranberries or cherries
• 1 granny smith apple, core removed and sliced

Quinoa (1 cup dry quinoa yields about 3 cups cooked):

• Drizzle of olive oil
• 1 cup quinoa
• 1 teaspoon coriander

Vinaigrette Dressing Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons raw honey
• 1 clove garlic, minced
• Salt and pepper to taste

1. Dressing: In a small bowl, whisk together all vinaigrette dressing ingredients.
2. Toast Pecans: Place pecans in a dry medium-size skillet (iron, if available) over medium heat. Cook 2-3 minutes, stirring frequently, or until pecans start to brown and turn fragrant. Set aside.
3. Quinoa: Rinse and drain quinoa. Heat 2 cups of water and a drizzle of olive oil in a medium saucepan over medium-high heat. Add quinoa and coriander and bring back to a boil; cover and reduce heat to low. Simmer for 15 minutes. Set aside. 
4. In a large bowl, mix kale and brussels sprouts together. Toss with dressing.
5. Divide kale mixture among four individual salad plates or bowls. Sprinkle 1 tablespoon of toasted pecans, goat cheese and dried cranberries on each plate. 
6. Scoop 1/2 cup of cooked quinoa on top of each plate (you will have an extra cup to snack on later ;o) Assemble 1/4 of the apple slices around sides of each plate. And enjoy!