1 head Fresh Kale – finely sliced into thin strips
1/4 head Red Cabbage – diced
200 grams Dried Currents or Dried Cranberries
200 grams Roasted Sunflower Seeds
5 green onions finely sliced
2 cups Quinoa – cooked
Juice of 1 Lemon (depending on size)
1/4 cup Olive Oil
1 pinch Salt
1 pinch Pepper
Combine the kale quinoa, cabbage, onions, currents and sunflower seeds.
Combine lemon and oil into a dressing and pour over kale, salt and pepper to taste
Toss until everything is well coated in the dressing.