Quinoa Kale Salad with Cannabis Lemon Vinaigrette

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.

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