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Quinoa Salad with Dark Cherries and Kale

Dr. Josh Axe
  • 50 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Celery

2 cups

Cherries, pitted and halved dark red

1 clove

Garlic

1 cup

Kale, raw

1 tsp

Dijon mustard

2 cups

Quinoa, cooked

1/2 cup

Wild rice

1

Sea salt and black pepper

1/4 cup

Apple cider vinegar

1/4 cup

Olive oil, extra virgin

1/2 cup

Raw or sprouted nuts-almonds