Ingredients

Scale

1 Tablespoon olive oil
1 clove garlic, crushed & peeled
4 cups of chopped fresh kale
2 cups of cooked quinoa
1 teaspoon honey or maple syrup
1/2 – 1 cup dried cranberries (Craisins)
1/2 – 1 cup toasted pecans
A bit of orange zest
1 – 2 strips of bacon, cooked and crumbled
Optional: Maple Balsamic Dressing, to taste (recipe here)

Instructions

Put the olive oil in a small bowl and add the crushed garlic clove. Let the garlic soak in the oil for at least 15 minutes to infuse the oil with garlic.
Heat a medium frying or saute pan over medium heat and add the oil, then the kale. Stir and cook the kale just until it’s wilted and bright green. Add the quinoa & honey and stir to mix. Stir in the cranberries, pecans, orange zest and bacon. Taste and add maple balsamic dressing as desired. Serve warm or cold.

Notes

For a totally gluten free salad, make sure your quinoa is certified gluten free.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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