1 bunch of fresh kale finely sliced into thin strips
2 cups of cooked quinoa cooled
200 grams sunflower or pumpkin seeds
200 grams dried currents or dried cranberries
Juice of 1-2 lemons depending on size
¼ cup olive oil
Salt and pepper to taste
Parmesan Cheese for garnish if desired
Combine the kale quinoa, currents and sunflower seeds.
Combine lemon and oil into a dressing and pour over kale, salt and pepper to taste and toss until everything is well coated in the dressing.