Quinoa, Kale, Arugula and Mint Salas
2 cups quinoa
4 cups chicken broth
1 cup crushed clove garlic
1 cup kale, stems removed
1 cup arugula, stems removed
1/4 cup chopped mint leaves, stems removed
1/2 cup golden raisins
1/2 cup slices almonds, pecans or walnuts
1/2 cup Debutante Farmer Salad Dressing
Bring chicken broth and garlic to a boil. Stir in quinoa. Reduce to a simmer, cover and cook until all liquid is absorbed.
Mix warm quinoa with the kale, arugula,mint, nuts and raisins.
Drizzle with salad dressing, toss to combine.
Serve at room temperature or refrigerate. Will last a week in the refrigerator.
Eat as a salad or for a more hearty meal top with grilled chicken or fish.