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quinoa and kale salad with cherry lemon vinagrette
quinoa and kale salad with cherry lemon vinagrette

Before you jump to quinoa and kale salad with cherry lemon vinagrette recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Water is the most effective drinks out there. Soda and coffee, when consumed in moderation, aren’t that bad. Getting all your hydration from them is a awful idea. Having water instead of other kinds of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories away from your diet— without having to resort to terrible tasting diet food. Effective weight loss efforts often depend exclusively on water consumption.

There are all sorts of activities that you can do to get healthy and balanced. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every single day, can do a great deal to enable you to get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. A good amount of physical activity each day is also necessary. Don’t ignore that health isn’t only about simply how much you weigh. You need your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to quinoa and kale salad with cherry lemon vinagrette recipe. You can cook quinoa and kale salad with cherry lemon vinagrette using 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook quinoa and kale salad with cherry lemon vinagrette:
  1. Get 3 cup quinoa
  2. Use 4 bunch kale
  3. Use 1 quart vegetable stock
  4. Provide 1 onion
  5. Prepare 5 clove garlic
  6. You need 1 cucumber
  7. Prepare 2 tbsp veg oil
  8. You need 1/2 cup lemon juice
  9. Provide 2 tbsp balsamic vinegar
  10. Use 2 cup dried cherries
  11. Get 1 tbsp mustard
  12. Use 1 1/2 cup Olive oil
  13. Prepare 1/2 cup cashews
Instructions to make quinoa and kale salad with cherry lemon vinagrette:
  1. preheat oven 325
  2. sweat onion and garlic in veg oil
  3. add quinoa and cashews then parch
  4. put in oven at 325
  5. add veg stock
  6. in separate pot add salt and water then boil
  7. add kale to salted boiling water, cook for 2 minutes
  8. shock kale in cold water
  9. combine sugar, lemon juice, mustard, vinegar and half of the dried cherries into a blender or food processor and pulse slowly add Olive oil
  10. check quinoa and set in fridge to get cold
  11. once all items are cold, combine and add the remaining dried cherries
  12. optional - add blue cheese, roasted sweet potatoes for seasonally

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