Ingredients

Poppy Seed Dressing:

1/3 cup granulated sugar

1/2 cup white wine vinegar

1 teaspoon salt

1 teaspoon ground dry mustard

1 teaspoon freshly grated onion

3/4 cup vegetable oil

1 tablespoon poppy seeds

Kale Quinoa Salad:

2 cups uncooked quinoa

4 cups water

4 cups shredded kale, loosely packed

10 Brussels sprouts, shredded

1 cup dried cranberries

1 cup crumbled feta cheese

1 cup California walnuts

1/2 cup poppy seed dressing

Preparations:

Poppy Seed Dressing:

    1. In a jar or small bowl, whisk together all ingredients until well combined.
    2. Refrigerate for a minimum of 30 minutes while you make the salad.

Kale Quinoa Salad:

  1. Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well.
  2. Combine the rinsed quinoa and 4 cups water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer.
  3. Cook until the quinoa has absorbed all the water, about 12 minutes.
  4. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
  5. In a large bowl, combine quinoa with the remaining salad ingredients and 1/2 cup dressing; toss well. Keep remaining dressing in refrigerator for up to one week.