1 cupQuinoa, cooked according to package instructions
1cupStrawberries, sliced
1/3cupToasted Slivered Almonds
4cupsKale
4tbsp.Lemon Juice
1/3cupExtra Virgin Olive Oil
pinch of sea salt
Instructions
Prepare the quinoa. Cut the strawberries and take the kale off of the stems. It's also a good idea to massage the kale leaves for about 1 minute to tenderize them.
Toast the almonds in a dry skillet on medium heat until they start to get golden brown. Make sure to watch them because this happens rather quickly.
Arrange the kale, strawberries, cooked quinoa, and almonds in the bowl.
In a mason jar, shake the lemon juice, olive oil and pinch of sea salt.
Drizzle the dressing over top the bowl and toss. You probably won't need all of the dressing. Just keep the rest in the fridge up to one week.