Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Ingredients

• 1/3 cup quinoa, rinsed
• 1/2 cup water
• 6 cups kale, finely sliced
• 1 large apple, finely sliced or diced
• 1/4 cup pomegranate
• 1/4 cup walnuts, coarsely chopped
• 1/4 cup feta, crumbled
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon maple syrup
• 2 teaspoons dijon mustard
• 1/2 teaspoon curry powder
• salt and pepper to taste

Directions

1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
2. Meanwhile, prepare the remaining ingredients.
3. Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.