Kale & Quinoa Salad

Makes 1 bowl.
10 minute prep time.

This bowl is the ultimate midday nourishment, with a whopping 10 whole food plant points to feed your gut and boost your energy. Sweet mustard dressing, dense veggies, a variety of toppings, and all the whole-grain fiber to keep you satiated until dinnertime. It’s my go-to when I feel I need a power dose of nutrients.

Ingredients:

• 1/2 cup chopped & massaged kale
• 1/4 cup chopped cabbage
• 1 chopped radish
• 1/4 cup chopped cucumber
• 1-2 chopped brussels sprouts
• 1/3 cup cooked quinoa
• 1/8 cup cooked farro
• 1 tbsp chopped pecans
• 1 chopped date
• 1 tbsp crumbled vegan feta (Violife is my favourite)
• 1/4 cup tofu bites
• Sprinkle of dill (dried or fresh)

Honey Mustard Dressing:

• 1 tbsp. vegan mayo
• 1 tsp. honey or agave nectar
• 1/2 tsp. smooth dijon
• 1/2 tsp. grainy dijon
• 1 tbsp. apple cider vinegar
• 1/2 tsp. lemon juice
• 1 tbsp. olive oil
• Salt & pepper, to taste

Directions:

1. Whisk together dressing ingredients.
2. Assemble salad ingredients into a bowl, toss with dressing to coat.

Tip: prep in large batches and store in ready-to-go containers for the week ahead. This salad keeps well for several days, just store the dressing separately.