Kale and quinoa salad

I shared another Healthy 8 Minute Meal on WTNH News Channel 8 Good Morning CT and it was such a hit! This is perfect for busy week nights. When making salads for an actual meal, it is important to include some fiber-containing starch as well as protein in your mix with your greens and veggies so that your feeling of fullness lasts long after you're done eating. The chick peas provide protein and the quinoa and apple are great sources of fiber in this meal. See below for the complete recipe and watch me prepare it live HERE.

Fall Kale and Quinoa Salad

Ingredients
4 cups fresh kale, massaged and chopped
½ teaspoon oil and pinch of salt
1 cup microwaveable quinoa, cooked
1 sweet potato, cooked and cubed
1 apple, cored and cubed
1 can chick peas, drained and rinsed
1/3 cup chopped unsalted walnuts, toasted
1/3 cup dried cranberries
Maple Dijon Dressing
3 tablespoons oil- canola, corn or olive
1.5 tablespoon apple cider vinegar
1.5 tablespoon maple syrup
2 teaspoons Dijon mustard
Pinch of salt & pepper to taste

Instructions
1. Wash kale and dry, then remove and discard ribs. Place kale into a large bowl with ½ teaspoon oil and pinch of salt then massage the kale for about 1 minute.
2. Cook quinoa according to package instructions, allow to cool for 1 minute, then add to bowl with kale.
3. Wash and dry the sweet potato (don’t peel), then pierce the skin with a fork and place on a paper towel. Microwave the potato for 2-3 minutes per side, depending on its size. Allow to cool 2 minutes, then cube and add to bowl with kale and quinoa.
4. Wash, core and cube apple. Leave skin on for extra fiber. Add to kale mix.
5. Add the chickpeas, walnuts and dried cranberries to the kale and toss.
6. In a separate bowl or jar, add all dressing ingredients and whisk or shake until combined.
7. You can add the dressing to the large bowl of salad and mix it in or add 2 Tbsp dressing to each individual serving of salad.