This summer kale salad is a great addition to any summer barbecue. It also goes great with grilled chicken, tuna, or it can also be served as a side dish.
Cook the quinoa as directed on the packaging and let it cool.
Remove the kale stems and chop your kale into bite size pieces.
Add the remaining ingredients to the cooled quinoa and mix well before adding the dressing. Let the dressing soak for at least 20 minutes before serving.
For the dressing
For the dressing, combine equal parts extra virgin olive oil, balsamic vinegar, and lemon juice, shake well and set aside.