============================================

LUNCH / Kale Salad-Lunch2 / Ingredients List
  https://www.youtube.com/watch?v=CYCsi0ptWOQ

============================================

IMPORTANT TIPS:
-  you can reduce the quantity of raisins if you don't like your salad sweet
-  If the kale you are using is too tough then add a few spoons of salad dressing and massage it a little to soften the leaves before adding the rest of the vegetables
-  I have finely chop the kale but if you prefer bigger pieces, make sure to massage it with a few spoons of salad dressing to soften the leaves before adding the rest of the vegetables
-  for MEAL PREP you can cook the quinoa and chop the vegetables in advance and store it in the fridge for the week and when ready add the salad dressing and serve it cold
- add the pumpkin seeds just before serving to prevent it from getting soggy
-  make sure to taste the salad for seasoning before you serve.

INGREDIENTS: (3 to 4 servings)

Kale (200g) - finely chopped 7 cups approx.
2 cups Cabbage (200g) - chopped
2 cups Carrots (200g) - grated
1 cup parsley - finely chopped
1/2 cup onion (60g) - chopped
1/2 cup raisins (75g) - finely chopped OR to taste
1/2 pumpkin seeds (65g) OR sunflower seeds

Salad Dressing:
4 tablespoon Olive oil (preferably cold pressed & organic)
4 tablespoons Lemon or Lime juice or White vinegar
1 tablespoon Dijon mustard
1/2 teaspoon grated garlic
Salt to taste (for your reference I have added 1/2 teaspoon salt)
1/2 teaspoon freshly Ground black pepper  OR to taste

To cook and flavour Quinoa:
1 cup quinoa (185g)
1+1/2 cup water

1 tablespoon olive oil
1 tablespoon lemon juice
salt to taste
1/2 teaspoon freshly ground black pepper
1/2 cup parsley - finely chopped