Latin Quinoa Salad

• 1 Cup Uncooked quinoa
• 1 1/2 Cups Zesty Mexican BLENDABELLA
• 1 1/2 Cups Chopped kale
• 1 Cup Dried cranberries
• 1/2 Sliced almonds
• 3 Tbsp Olive oil
• 1 Shallot diced
• 3 Cloves Garlic, diced
• 2 Tbsp Lime juice
• 2 Tbsp Lemon juice
• 1 Tbsp Red wine vinegar
• 1 tsp Honey

Instructions

1. Cook quinoa according to package directions.
2. Heat a cast iron skillet over medium-high heat. Add kale and cook until tender and lightly cooked, approximately 1 to 2 minutes. Remove from heat.
3. In a large bowl, combine the warm quinoa, BLENDABELLA, kale, cranberries and almonds. Gently toss to combine.
4. Heat 3 Tbsp of the oil for the vinaigrette in a large skillet over medium-high heat.
5. Add shallot and sauté until tender, approximately 2 to 3 minutes.
6. Add garlic and sauté for an additional minute. Then add lime juice, lemon juice, red wine vinegar, and honey. Stir to combine.
7. Season with salt and pepper to taste. Remove from heat.
8. Drizzle salad with the vinaigrette. Serve warm or at room temperature.