Salad:
½ cup quinoa, rinsed
¾ cup water
1 Tbsp. coconut oil
1 chicken breast, optional
1 large bunch curly kale
1 avocado, cubed
¼ cup dried cranberries, unsweetened
¼ cup goat cheese, optional
1 Granny Smith apple, cored and diced
¼ cup slivered almonds
¼–½ cup Balsamic Cilantro Vinaigrette
Dressing:
1 Tbsp. balsamic vinegar
Juice of 2 lemons
¼ cup olive oil
1 tsp. minced fresh ginger
¼ tsp. dried basil
¼ tsp. dried marjoram
¼ tsp. dried oregano
¼ tsp. dried parsley
1 clove garlic, minced
Pinch of sea salt
Pepper to taste
¼ bunch cilantro
Prepare the quinoa by placing water and quinoa in a medium sauce pan. Bring to a boil. Cover, reduce to a simmer and cook 15 minutes. Remove from heat, keep covered for 5-10 minutes more, fluff with a fork.
While Quinoa is cooking prepare the chicken and Cilantro Balsamic Vinaigrette
If adding chicken. Place in a ziplock bag. Using a meat tenderizer flatten the chicken with the smooth end of the tenderizer. Heat a frying pan on medium heat. Add in the coconut oil and coat the pan. Add the chicken to the pan and cover with a lid. Reduce heat to medium low, cook for 10 minutes and then turn over. Keep frying until chicken is cooked through. Slice for salad.
In a blender combine all of the dressing ingredients and blend until creamy.
Wash and chop kale (cutting out thick center stem) and place in a large serving bowl.
Add in the avocado, cranberries, crumble in the goat cheese, add the apples, almonds and chicken and toss together.
Add in ¼-½ cup of the dressing and toss again.
The Balsamic Cilantro Vinaigrette also makes a great sauce for grilled chicken or fish. Stir it into steamed veggies or blend it into mashed potatoes or brown rice for a tasty side dish.