Kale And Quinoa Salad

• Salad
• 1 bunch Curly Green Kale, washed and ribs removed (or sub dino kale)
• 1/2 cup Dry Rainbow Quinoa, rinsed
• 2 Medium Carrots
• 1 Medium Shallot
• 1 Garlic Clove
• 1 bunch Cilantro
• 1 Ripe Avocado, sliced
• 1 handful Mixed Heirloom Cherry Tomatoes, sliced in half
• 1 handful Almonds, chopped and toasted for ~2 minutes over high heat in a skillet
• 1 cup Water
• Lemon Cumin Viniagrette
• 1 tablespoon Dijon Mustard
• 1/4 cup Extra Virgin Olive Oil
• 2 Lemons, juiced
• 1/2 teaspoon Cumin
• Salt to taste

1. Cook 1/2 cup dry quinoa in 1 cup water. If you have a rice cooker, use the 'quick' setting. Otherwise, bring quinoa and water to boil in a small pot, reduce heat, and cook for 15 minutes covered. Remove from heat and let stand for 5 minutes before fluffing.
2. Using a food processor and working in batches (depending on the size of your processor), pulse your kale until shredded into small pieces. Transfer to a large serving bowl.
3. Again working in batches, pulse your carrots, shallot, cilantro, and garlic until finely minced. Transfer to your serving bowl.
4. Prepare your dressing by first whisking your olive oil and dijon until completely smooth. Then add your lemon juice, cumin, and salt to taste. (Start with 1/4 tsp of salt and increase from there.) Whisk until blended.
5. Add your sliced cherry tomatoes, toasted chopped almonds, and sliced avocado to your serving bowl. Set aside until your quinoa is ready.
6. Transfer your cooked quinoa (it's ok if it's hot) to your serving bowl and pour all of the dressing on top. Toss well and serve hot or cold.

salad, curly, quinoa, carrots, shallot, garlic, cilantro, avocado, handful mixed heirloom, handful, water, lemon cumin, dijon mustard, olive oil, lemons, cumin, salt

Taken from food52.com/recipes/26033-kale-and-quinoa-salad (may not work)