Kale & Quinoa Salad
A bunch of chopped kale leaves
Glug of Big Bears Honey Dressing
Half a cup of cooked Quinoa
Rye Amaranth and Quinoa Bread
Billy’s Champion Chilli Jam
Simply put a bunch of chopped kale leaves in a large bowl and marinated it overnight in Big Bears Honey and Mustard Dressing. Pour it over the kale and leave the kale leaves to soak it up overnight. The next day when you are ready to eat the salad chop up the cucumber, cherry tomatoes and spring onions depending on how much you want (you can always add other things). Add the chopped salads into the bowl of marinated kale, then add half a cup of cooked quinoa. Spread the Rye Amaranth and Quinoa Bread with lashings of Billy’s Chilli Jam and serve.
Thank you to Charlotte for this amazing recipe! Visit her blog for more recipes http://cleaneatscharlotte.com/