1 lb. carrots, sliced in half lengthwise
2 cups chopped kale
Juice of half a lemon
½ teaspoon red pepper flakes
½ teaspoon salt
2 cups cooked quinoa
1 carrot, sliced thinly
1 cucumber, sliced thinly
⅓ cup dried cranberries
½ cup slivered almonds
¼ cup chopped fresh mint
2 teaspoons maple syrup
1/2 cup Prayani raita (Find near me)
To cook the quinoa, bring 2 cups of water to a boil in a medium saucepan. Add in 1 cup of quinoa and a pinch of salt, cover, and reduce the heat to lower. Cook for 15 minutes, until all the water is gone and the quinoa is soft and fluffy.
In a large bowl, massage the kale with the lemon juice, salt, and red pepper flakes. Let sit for a few minutes.
Meanwhile, make the dressing. Combine the Prayani raita, mint, and maple syrup. Season with salt and pepper to taste.
Mix in the rest of the salad ingredients to the kale. Pour in the dressing and toss. This salad is great as a light lunch or served with salmon or chicken.