INGREDIENTS
1 cup
vegetable broth
1 cup
quinoa
1/2 tsp
coarse salt
4 cups
kale
1/4 cup
extra virgin olive oil
3 tbsp
white wine vinegar
1 tbsp
dijon mustard
1 tsp
honey
1
juice of lemon
1 serving
salt and pepper
1/2 cup
dried apricots
3
scallions
2 tsp
oregano
3/4 cup
goat cheese