INGREDIENTS
~3 cups cooked quinoa (equals 1 cup dry quinoa)
~10 cups chopped raw kale, stems removed
1 cup
dried cranberries
3/4 cup
slivered almonds
For the dressing:
3 tbsp
balsamic vinegar
1/4 cup
apple cider vinegar
1/4 cup
extra virgin olive oil
1
heaping tablespoon of honey
1/2 tsp
salt