Kale and Roasted Almond Quinoa Salad
[Vegan]

For the Lemon Vinaigrette:

1. Put all of the vinaigrette ingredients into a small blender or Nutribullet bowl and blend until creamy. This will give you about 3/4 cup of vinaigrette. Set aside.

For the Salad:

1. First roast the almonds or nuts: Set oven at 200°C/ 390°F (fan) or 220°C/ 420°F (standard). Spread the almonds (or other nuts) on a baking sheet and roast in pre-heated oven on middle rack for 6-7 minutes. Remove and coarsely chop the almonds. Set these aside in a bowl.
2. Remove large stems from the kale leaves. Rinse, spin the leaves and pat them dry with a tea towel.
3. Working in batches, tightly gather a small amount of the kale leaves and roughly slice them into thin ribbons. Transfer the sliced kale leaves into a big bowl and toss them with the sliced onion. Add 3 tablespoons of the vinaigrette and toss again. Let the kale and onion mixture marinate in the bowl for about 30 minutes or more (can also cover and store in the refrigerator).
4. Meanwhile, cook the quinoa grain on stove-top. When done, transfer the cooked quinoa into a separate bowl and allow to cool down, for about 15-20 minutes (so they are not overly hot).
5. Toss the quinoa grain with the kale and onion. Add another 2-3 tablespoons of the vinaigrette and toss well. Add salt and ground pepper. Toss again and if need be, add another tablespoon of vinaigrette.
6. Before serving, transfer the salad into a serving platter and top with a generous amount of the chopped roasted almonds (or other nuts). Any leftover roasted almonds will keep well in a container. Garnish the salad with pomegranate seeds (option).
7. Serve with the remaining vinaigrette on the side (that way, more can be added to individual portions).
8. Store leftover salad in a sealed container in the refrigerator.