Ingredients:

Salad

• 3 cups cooked quinoa (1 1/4 cups dry)
• 1 T fennel seeds
• 1 T coriander seeds
• 1 bunch kale, about 10 oz
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 cup flat leaf parsley
• 1 large apple, cut to bite sized pieces
• 2 scallions, chopped
• 1 1/2 cups chickpeas, cooked or 1 15 oz can, drained and rinsed
• 1 tsp lemon zest

Vinaigrette

• 2 T lemon juice
• 2 T apple cider vinegar, plus more to taste
• 1 T maple syrup
• 1 tsp miso paste
• 1/4 tsp smoked paprika
• Salt & pepper to taste
• 2 T olive oil

Steps:

1. Prepare the quinoa and chickpeas if cooking from dry. Cool to room temperature and set aside.
2. Make the vinaigrette: whisk lemon juice, vinegar, maple syrup, miso paste, smoked paprika, salt, and pepper. Once mixed together, drizzle in the olive oil while whisking. Set aside.
3. Toast fennel and coriander seeds in a small pan. Stir occasionally for 30 – 60 seconds, or until fragrant. Remove from heat and grind with mortar pestle or a spice grinder.
4. Rinse and dry kale leaves and remove the ribs and stems. Cut into bite sized pieces.
5. Place in a large bowl with the olive oil and salt. Rub the kale with the salt and oil to tenderize.
6. Add in the prepared quinoa, parsley, apple, scallions, chickpeas, lemon zest, ground spices, and prepared vinaigrette. Gently toss to mix.