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Citrus Kale Salad with Quinoa, Brussel Sprouts, Cashews, and Chicken
Ingredients
  • 2 teaspoons olive oil
  • 1 large yellow onion, diced
  • Juice of 1 mandarin orange
  • Juice of 1 lime
  • 2 teaspoons maple syrup (I used Grade B syrup)
  • ¼ cup extra-virgin olive oil
  • ¼ cup red quinoa
  • 2 cloves garlic, crushed and roughly chopped
  • 1 cup water
  • 1 bunch of Tuscan, Italian, or Dinosaur Kale (the swiss chard look alike rather than the ruffled kind)
  • ½ cup roasted, salted cashews
  • 10 (or more or less) brussel sprouts
  • ¼ cup dried cranberries, optional
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