Quinoa Beet Kale Goat Cheese Salad

Ingredients

• 113g Woolwich Dairy Original Goat Cheese Crumbles
• 1 cup quinoa
• 2 cups water
• 4 cups kale, cut into strips
• 2 tsp extra virgin olive oil
• ½ pound roasted beets, chopped
• ¼ cup dried cranberries
• 1 apple, diced
• ¼ cup toasted walnuts
• 2 scallions

Dressing

• 1 tbsp flax seed oil
• 1 tbsp olive oil
• 2 tsp honey
• ¼ cup apple cider vinegar
• 1 tsp dijon mustard
• 1 tsp prepared horseradish
• 1 clove garlic, minced
• juice of half lemon
• sea ​​salt and ground black pepper

Cooking Process

1. Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed.
2. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
3. Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
4. When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, scallions and generously top with Woolwich Dairy Original Goat Cheese Crumbles.

Bon Appetit!