Kale and Quinoa Veggie Salad

Inspired by Run Fast. Cook Fast. Eat Slow.

1 cup quinoa

1 bunch of kale

1 red pepper, diced

2 carrots, sliced thin and diagonally

1/2 cup crumbled feta cheese

1/2 cup sunflower seeds

1/2 cup extra-virgin olive oil

1/3 cup apple cider vinegar

2 T Dijon mustard

2 cloves garlic, minced

Cook quinoa according to package directions and allow to cool. Remove stems and chop the kale into small pieces. In a large bowl, mix the quinoa, kale, carrots, pepper, feta, and sunflower seeds. In a separate bowl, combine the olive oil and next three ingredients. Whisk until well blended. Add half of a cup of the dressing to the salad and stir well. Serve with remaining dressing and more as desired.