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Vegan • Gluten free • Serves 6

Produce

3/4 lb 1 bunch lacinato kale
1/2 heaping cup Dates, whole
1 small clove Garlic
1 Onion, large

Condiments

2 tsp Maple syrup

Pasta & Grains

1/2 cup Quinoa, red

Oils & Vinegars

1 tbsp Olive oil
1/4 cup Olive oil, extra-virgin

Nuts & Seeds

1/2 cup Almonds, roasted salted whole
Bob's Red Mill
Bob's Red Mill • 1 year ago

Recipe: Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing Healthy Lunch Recipes from The Kitchn | The Kitchn

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