SERVING SIZE: 2-3

5 cups PACKED kale, stemmed & chopped

1 cup quinoa

1/2 cup green onion, finely chopped

1.5 cups purple cabbage, finely chopped

2 cups cooked chicken, shredded

1/4 cup packed cilantro, finely chopped

2/3 cup crushed peanuts

1 tablespoon olive oil, to massage the kale

FOR THE DRESSING:

3 tablespoon peanut butter

1.5 tablespoon soy sauce

1 teaspoon sesame oil

1.5 teaspoon rice wine vinegar

1.5 tablespoon honey

2-3 gloves garlic, minced

1 tablespoon fresh ginger, minced

1 lime, to juice

2.5 tablespoon water

The recipe:

Cook quinoa according to package.

Set your oven to 375°F (175°C) to toast the quinoa.

Once the quinoa is cooked, spread the quinoa on a baking sheet with a half tablespoon avocado or olive oil (spray works too!) and bake for 30 minutes. Every 10 minutes, make sure to stir around the quinoa- it can get burnt if you just let it sit for 30 minutes in the oven!

Remove from the oven and let it cool.

To prep your ingredients, remove the stems from the kale and chop the leaves. Finely chop the green onion, purple cabbage, and cilantro and set aside.

Shred the cooked chicken (you can get rotisserie, or what I did, boil chicken breast for ~20 minutes).

Crush your peanuts and set aside.

Now for the UNREAL dressing: combine the peanut butter, soy sauce, sesame oil, rice wine vinegar, honey, minced garlic, minced ginger, lime juice, and water. I like to use a lidded mason jar for this so I can then shake it up.

Now time to put it all together!! In a large salad bowl, massage the kale with a bit of olive oil to tenderize it.

Add the toasted quinoa, prepped cabbage, green onion, cilantro, chicken, and crushed peanuts to the bowl with the kale.

Pour the dressing over the salad and toss everything together. Enjoy!!