Citrus Popping Kale Salad

Prepare the salad the night before to marry the flavors.

Directions:

In a small pot, combine the quinoa, spice packet, water and 1 teaspoon oil. Bring to a boil, reduce heat, cover and simmer for 14 minutes until water is absorbed. Stir, allow to cool for 15 minutes.
In a large bowl, combine the lime juice, vinegar, agave nectar, salt and pepper. Gradually whisk in the remaining oil until well combined.
Add the kale, onion, mango, cranberries, almonds and quinoa. Toss until well coated. Season to taste with salt and pepper. Refrigerate for 30 minutes or overnight to marinate.
Add the goat cheese, toss and serve.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 420 Total Fat 22g Sodium 330mg Total Carbohydrate 50g Fiber 5g Sugars 27g Protein 8g

Ingredients:

4.9 ounces Fit & Active Spanish and Olive Oil Quinoa/Brown Rice Mix

1¾ cups water

½ cup plus 1 teaspoon Carlini Extra Virgin Olive Oil, divided

¼ cup lime juice (about 3 limes)

1 tablespoon Tuscan Garden White Vinegar

1 tablespoon Simply Nature Organic Light Agave Nectar

½ teaspoon Stonemill Iodized Salt, plus additional to taste

¼ teaspoon Stonemill Ground Black Pepper, plus additional to taste

12 ounces Simply Nature Organic Baby Kale, stems removed, sliced

¼ cup sliced red onion

2 cups diced mango (about 2 mangos)

5 ounces Southern Grove Dried Cranberries

½ cup Southern Grove Sliced Almonds, toasted

4 ounces Specially Selected Plain Goat Cheese Log, crumbled (optional)