Recipe of the Week - Kale and Broccoli Salad over Quinoa

With the 4th of July upon, I thought I would share one of my favorite summer salads.  I can't remember where I originally saw this recipe but I have tweaked it through the years to where I think it is perfect.  I hope you enjoy.

Ingredients:

• Pacific Natural Foods - Organic Free Range Chicken Broth Low Sodium, 1 cup
• Quinoa, 1/2 cup

• Raw - Broccoli, 1.5 cup chopped (91g)
• Kale - Raw, 1.5 cup, chopped
• Peppers - Sweet, red, raw, 0.5 cup, chopped
• Generic - Jalepeno Pepper, Fresh,1 pepper 
• Fresh - Serrano Pepper,1 pepper
• Olive Oil - Extra Virgin, 2 Tablespoons
• Spices - Garlic powder, 1 tsp
• Spices - Pepper, black, 1 tsp
• Generic - Spices - Sea Salt, 0.5 tsp (5g)
• Tumeric - Spice, 0.5 tsp

Cook quinoa like rice.  Let cool.  

Chopped up vegetables.  I prefer to wash then chop the kale. I then put in a strainer and run boiling water over it to bring out the color.  Pat dry.  Add all vegetables, spices and oil is mixing bowl and toss.

Serves 4

Serving:  1/4 cup quinoa and 1 1/4 cup of vegetables