For the Salad:
1 large bunch of kale, chopped and stems removed
1 large avocado, chopped
1 cup blueberries
1 cup raspberries
1 cup strawberries, chopped
3/4 cup quinoa, uncooked
2 cups broth (homemade bone broth or vegetable broth)
1/2 cup roasted almonds, chopped
1/2 cup dried cranberries
For the Dressing:
3/4 cup strawberries
1 tablespoon strawberry balsamic vinegar (or regular balsamic vinegar)
3 tablespoons raw honey
The zest of one lime
1/4 cup + 2 tablespoons lime juice
Sea salt, to taste
1 tablespoon poppy seeds
1. Blend all the ingredients for the dressing, except the poppy seeds, in a blender until the dressing is smooth. Stir in the poppy seeds. Place the dressing in the fridge.
2. Cook the quinoa with the broth and salt, to taste, according to the directions on the package.
3. Once the quinoa is cooked, place it in the fridge until it's cooled.
4. Place the rest of the salad ingredients into a large serving bowl and add the cooled, cooked quinoa.
5. Drizzle some of the dressing over the salad (there will be leftover dressing). Add a bit of salt to the salad, to taste.
6. Place the salad in the fridge for AT LEAST 30 minutes.
7. Serve and enjoy!