Instructions

• Rinse the quinoa under cold water until the water runs clear to remove its bitter coating.
  1 cup quinoa
• Pour 2 cups of water into your pressure cooker and bring it to a boil. Add rinsed quinoa, 1.5 teaspoons olive oil, and 0.5 teaspoon coarse salt. Stir to combine.
  1 cup quinoa, 1.5 teaspoon extra virgin olive oil, 0.5 teaspoon coarse salt
• Lock the lid and watch for the float valve to pop up. Once it does, reduce heat to low and cook covered for about 15 minutes.
• When the cooking time is up, do a natural release by switching off the burner and letting the pressure drop on its own until the float valve comes down.
• While the quinoa cools, toss chopped kale, quartered grapes, and roasted sunflower seeds in a large bowl.
  4 cups kale, 0.75 cup red grapes, 1 cup roasted sunflower seeds
• Whisk minced garlic, Dijon mustard, apple cider vinegar, fresh lemon juice, honey, and 0.33 cup olive oil in a small bowl.
  1 garlic clove, 1 tablespoon Dijon mustard, 0.25 cup apple cider vinegar, 2 tablespoon fresh lemon juice, 2 tablespoon honey, 0.33 cup extra virgin olive oil
• Pour the vinaigrette over the salad and toss well to coat evenly.
• Serve immediately or refrigerate to chill before serving.
• If desired, season with salt and pepper to taste before serving.
  to taste salt and pepper
• Enjoy your fresh, healthy, and delicious kale and quinoa salad with apple cider vinaigrette.