The slightly crunchy kale is perfectly complimented by sweet grapes, and sliced peppers gave it a great pop of colour!
1 bunch kale, destemmed and chopped
2 cups grapes (any color), halved
1 bell pepper (I used orange, whatever color you prefer), thinly sliced
1 ½ cups prepared quinoa
salt and pepper, to taste
Juice from 4 small lemons
2 tbsp agave nectar
In a large bowl, toss kale with grapes, bell pepper and quinoa. In a small bowl, whisk together the lemon juice and agave nectar. Pour over salad and toss. Set aside for 20 minutes to allow the vinaigrette to soak in and kale to wilt a bit. Taste for salt and pepper, toss again and serve.
Courtesy Queen of Zucchini