Ingredients

1/2 cup quinoa, cooked according to directions

6 cups chopped kale

1 cup canned chickpeas

2 cups diced beetroot (canned or baked)

1/4 cup pumpkin seeds

1/4 cup craisins

Dressing:

1/2 cup olive oil

1/4 cup balsamic vinegar

2 tbsp Dijon mustard

2 tbsp honey

1 large clove crushed garlic

1 tbsp lemon juice

Salt, to taste