KALE APPLE QUINOA SALAD
(adapted from a recipe by New Seasons Market, served at their deli)
5 stalks kale, stems removed, torn in pieces
2 c red or white quinoa, cooked and cooled (this would be good with wild rice too!)
2 Fuji apples, cubed (leave peel on)
½ c chopped walnuts (toasting optional)
¼ c dried cherries (or cranberries)
Toss all ingredients together in a bowl with your favorite vinaigrette. One that includes apple cider vinegar would complement the fall flavors well. Serve within about 30 minutes of dressing.