• 3/4 cup uncooked quinoa
  • 1 ½ cups water
  • 1 bunch kale, stems removed and very finely diced
  • 1 cup seedless green grapes, halved
  • ½ English cucumber, diced
  • 80g sugar snap peas
  • 2 large mangoes, pitted and diced
  • ¼ cup walnuts, toasted
For lemon basil dressing:
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or agave nectar)
  • 4 – 6 large basil leaves, very finely diced
  • Freshly ground salt and black pepper, to taste


  1. First, cook the quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.
  2. To make dressing: place olive oil, lemon juice, garlic, Dijon, honey (or substitute agave syrup for beans), basil, and salt and pepper in blender. Pulse for 10 – 15 seconds; set aside. You can also whisk in a small bowl if you don’t have a blender (just make sure your basil is very finely chopped).
  3. In large bowl add the kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down. This allows the kale to take on the dressing flavors.
  4. Next add in quinoa, cucumber, grapes, sugar snap peas, and remaining lemon vinaigrette; toss so that the salad is fully coated.
  5. 5. Sprinkle toasted walnuts over the top and serve.