Quinoa Kale Salad with Cilantro Balsamic Vinaigrette




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

¼½ cup Balsamic Cilantro Vinaigrette


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.