As a lot of you know I am taking courses to get a nutrition certification. This is a recipe we learned in our plant based class. It is out of this world.  Bonus is it is totally festive and would make a great side dish for you to take to your upcoming holiday potluck.  The gogi berries bring so much sweetness to the kale mixture. Honestly this is now one of my favorite foods and it is packed with so many nutrients!


  • 1 cup raw quinoa
  • 1 large head of kale (You can use curly leaf, dino or purple)
  • 3/4 cup dried goji berries (organic if possible)
  • 1 cup pine nuts (you can substitute another seed or nut you prefer)
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon vinegar
  • 2 garlic cloves, minced very fine


Add dried goji berries to 2 cups of room temperature water, and allow to soak for about 20 minutes. Gently pour gojis into a fine metal strainer when plumped to discard water.

Add pine nuts to a seasoned very hot pan, and stir quickly. These burn easily, so as soon as you begin to smell the aroma, pull the pan off the heat and continue to toss.

When toasted, pour into a small bowl to cool.

Boil water for quinoa, (2 cups water to 1 cup quinoa) and add quinoa. Reduce heat to simmer, and cover your pan. This should take approximately 12 minutes to cook. Remove pan from heat, and allow to cool. Fluff quinoa with a fork to loosen grains.

Trim kale from tough stalks and center stems, and slice into ribbons, approximately 1/2 inch wide. Add to a large bowl.

In a smaller mixing bowl, whisk your dressing together. Add lemon juice, Dijon mustard, olive oil, and seasonings and whisk until well blended.

After the quinoa cools, add to the kale. Set aside about 2 tablespoons of goji berries for garnish, and add the rest of the gojis, along with the nuts to your kale and quinoa. Add dressing and toss to mix.

Garnish with goji berries for a pretty red color!

Serve. This salad serves about 6 people, and will last covered in your refrigerator for 3 days.

 Recipe  by Holli Thompson
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