Ingredients
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1 teaspoon minced garlic
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Pinch of salt
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1 tablespoon extra-virgin olive oil
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2 teaspoons red-wine vinegar
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Pinch of ground pepper
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3 cups lightly packed baby kale
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½ cup cooked quinoa
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½ cup sliced strawberries
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1 tablespoon salted pepitas
Directions
- Mash garlic and salt together with the side of a chef's knife or a fork to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve topped with quinoa, strawberries and pepitas.
