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.