• You can used leftover quinoa in this recipe, but if you are making fresh, be sure to do this first so it can cool down. I make the quinoa according to the directions on the package, using the microwave. You can also make on stove top. Once that is cooked, set aside to completely absorb water, so that it is fluffy.
  2 cups cooked multi color quinoa
• Next, chop up all your veggies and toss into a big bowl. Be sure to remove any of the ribs from the kale, and chop it in bite size pieces.
  1/2 cup chopped green onions, 1 red bell pepper chopped, 2 stalks celery diced, 3 cups chopped kale
• Add in the chickpeas, cherries and apricots.
  15.5 ounce can of chickpeas, 1/2 cup dried cherries, 1/2 cup dried apricots

Make the Dressing

• Squeeze the lemon. Add the lemon juice, olive oil and honey into a small bowl. Whisk this together to emulsify.
  1/3 cup extra-virgin olive oil, 3 tablespoons lemon juice, 3 tablespoons hot honey
• Now add in the spices, and whisk again.
  1 teaspoon curry powder, 1 teaspoon cumin powder, A few grinds of black pepper, 1 teaspoon za’tar spice

Toss the salad

• To the bowl of veggies and fruit, add in the cooled quinoa!
  2 cups cooked multi color quinoa
•  Pour dressing over the quinoa, and add in the cilantro. Toss, and serve.
  1/4 cup chopped fresh cilantro leaves