Prep Time: 20 min.
Cook Time: 15 min.
Servings: 4
What You Need:
-
- 1/2 cup dry quinoa
- 1 cup water
- 1 tbsp CannaOil
- 2 cooked chicken breasts, chopped somewhat small
- 1/2 tsp garlic powder
- 5 cups kale chopped
- 1/4 cup sunflower seeds
- salt and pepper to taste
- 1/4 cup golden raisins
- 1/4 cup freshly grated parmesan cheese
For Cannabis Lemon Vinaigrette:
-
- 1/4 cup CannaOil
- 1/4 cup lemon juice fresh
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1 tsp oregano dried
- 1 tsp honey
Steps:
- Start by combining 1 cup of water with the dry quinoa (rinsed) in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. Drain any remaining water.
- While the quinoa is cooking, prepare the chicken. Add the CannaOil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but it’s just starting to brown a bit. Remove chicken from skillet and let cool.
- In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
For Cannabis Lemon Vinaigrette:
- Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper to taste.
- Pour the vinaigrette over the kale salad and toss well. Sprinkle with Parmesan cheese before serving.
