Makes: 6 servings
Preparation: 15mns
Total Time: 30mns

Benefits:
This salad reminds me of the traditional Lebanese Tabbouleh! Kale is one of the healthiest vegetables around and the Goji berry is one of the most nutritious and powerful foods in the world! This salad is packed full of antioxidants, amino acids, essential fatty acids and protein. 

Ingredients:
1 cup raw quinoa
1 large head of kale (I used curly leaf kale)
3/4 cup dried goji berries
1 cup pine nuts
6 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced very fine 

Directions

1. Add dried goji berries to 2 cups of room temperature water, and allow to soak for about 20 minutes. Gently pour gojis into a fine metal strainer when plumped to discard water.
   
2. Add pine nuts to a seasoned very hot pan, and stir quickly. These burn easily, so as soon as you begin to smell the aroma, pull the pan off the heat and continue to toss. When toasted, pour into a small bowl to cool.
3. Boil water for quinoa, (2 cups water to 1 cup quinoa) and add quinoa. Reduce heat to simmer, and cover your pan. This should take approximately 12 minutes to cook. Remove pan from heat, and allow to cool. Fluff quinoa with a fork to loosen grains.
4. Trim kale from tough stalks and center stems, and slice into ribbons, approximately 1/2 inch wide. Add to a large bowl.
5. In a smaller mixing bowl, whisk your dressing together. Add lemon juice, Dijon mustard, olive oil, and seasonings and whisk until well blended.
6. After the quinoa cools, add to the kale. Set aside about 2 tablespoons of goji berries for garnish, and add the rest of the gojis, along with the nuts to your kale and quinoa. Add dressing and toss to mix.
   Garnish with goji berries for a pretty red color!

Source: Holly Thompson

Makes: 2 servings
Preparation: 15mns
Total Time: 15mns

Benefits:
Kale is one of the healthiest vegetables around. This warm salad is packed with protein and healthy fat, so it will provide long-lasting energy throughout the day. If you prepare your quinoa ahead of time (I keep a big batch handy in the fridge) it takes just five minutes to put together!

Ingredients:
4 cups of kale, removed from stem and rinsed
2 tsp coconut oil
1 cup of cooked quinoa (see cooking directions below)
1 Tbs tahini
1 Tbs tamari (or soy sauce if you're not gluten-free)**
Juice of half a lemon
1 avocado, sliced
Salt and pepper to taste
Optional: 1 tsp agave (some people like to add a tiny bit of sweetness)**
**Please omit these two ingredients if you're detoxing

Directions

1. To prepare the dressing, mix together tahini, tamari (or Soya), lemon juice and agave (if using) in a small bowl or cup.
2. Heat coconut oil in a pan on the stove. Add kale and sauté for 1 to 2 minutes, until kale begins to wilt. Add quinoa and stir until warm.
3. Mix in dressing, then transfer to plates. Top with avocado, sprinkle with salt and pepper and enjoy!

Quinoa can simply be cooked by rinsing and then boiling for 10/15mns until the grain opens up. If you want to try something new, here is another way to prepare delicious, fluffy quinoa:

1. Rinse 1 cup of dry quinoa with a fine-mesh strainer. Heat a drop of coconut oil in saucepan. Add quinoa to saucepan and toast for a minute or two. (This adds a slightly nutty flavor.)
2. Add two cups of vegetable broth and bring to a boil. Simmer for 15 minutes with the lid on, then turn heat off and let quinoa sit covered for 5 to 10 minutes. Serve right away or store in an airtight container in the refrigerator.

Source: Ilene Godofsky