To re-heat the cooked quinoa, I put it in a pouch I made of foil, added the fruit and a spritz of lime juice. Placed in a steamer basket for 5 minutes.1 C Kale, ripped into bite size pieces
1 T. Tuscan Italian Dressing (Annie’s Naturals)
3 T. Carrot, grated
3.5 tsp. Chopped Olives, canned
1 serving Solar Quinoa (i.e. already cooked; leftover)
2 Apricots, dried, chopped
3 Dates, whole, pitted, dried, chopped
2 Mission Figs, dried, chopped
Spritz of lime juice
Toss kale and dressing together.
Add carrot and olives, toss some more.
Heat the quinoa, apricots, dates and figs (suggest steaming for 5 min)
Add to the kale, and toss.
Serve.
Rated a 4.5 on Kale Scale
