Let's take a quick look at its credentials.
Kale: High in Vitamins C, A, and K, and the minerals copper, potassium, iron, manganese, and phosphorus. Kale has a wealth of phytonutrients and anti-oxidents that are shown to lower cancer risk and cholesterol levels.
Spinach: More vitamin C, K, and A, B vitamins, as well as folate. Spinach also has anti-inflammatory and anti-cancer phytonutrients, and is believed to help protect against heart disease, arthritis, and osteoporosis.
Quinoa: One of the remarkable things about quinoa is its protein composition. Usually grains are too low in lycine and isoleucine to qualify as "complete" proteins, but quinoa has significantly higher levels of these amino acids, making it an excellent vegetarian source of protein. Quinoa also has heart-healthy monounsaturated fat, anti-oxidents, anti-inflammatory properties, and is a great substitute for wheat products.
Kale & Quinoa Salad
3 cups kale, de-veined and chopped
3 cups baby spinach, chopped
1 cup dry quinoa, cooked according to package directions, and cooled
1/2 cup dried cranberries
1/2 cup feta or goat cheese crumbles
Mix all ingredients in a large bowl. Toss with Lemon Vinaigrette (1 tbsp Dijon mustard, 1 tsp black pepper, 1/4 cup lemon juice, 1/2 cup extra virgin olive oil).
This makes 4 entree-sized salads, but this works well as a side dish as well. Leftovers refrigerate well for a few days. Enjoy!