Ingredients

3 tablespoons extra virgin olive oil 3 tablespoons cider vinegar 1 tablespoon honey 2 teaspoons Dijon mustard 1/4 teaspoon black pepper 1/4 teaspoon kosher salt 2 1/2 cups (6 ounces) baby kale 1 1/2 packages (8.5 ounces) precooked quinoa and brown rice blend 3/4 cup fresh sweet cherries (pitted and halved) 2/3 cup fresh flat-leaf parsley (chopped) 1/3 cup shallots (thinly sliced) 1 15-ounce can unsalted chickpeas (rinsed and drained) 2 ounces goat cheese (crumbled, about 1/2 cup)

Directions

  1. Combine first olive oil, cider vinegar, honey, Dijon mustard, pepper, and salt in a medium bowl.
  2. Place kale in a medium bowl and toss with 1 1/2 teaspoons of the oil mixture.
  3. Place dressed kale on a platter.
  4. Stir quinoa blend, cherries, parsley, shallots, and chickpeas into the remaining oil mixture.
  5. Top kale mixture with quinoa mixture and cheese.

Find Us

Located at the corner of Garro St. and Rivers St. Plymouth, IN

We accept WIC and SNAP

Contact Us

P.O. Box 41
Plymouth, IN 46563
(574) 217-5776
t.jkeb1@gmail.com

Follow Us

Website design & hosting by RECON MEDIA