My husband and I love this salad because it is a full protein meaning it has all the essential amino acids that make up a full protein so it's like a piece of steak. I'll make this on a Sunday and leave out the dressing so that it stays fresh for about 4-5 days and I will add the dressing right before we eat it.

1 cup quinoa +1 and 3/4 cup water
1/4 tsp turmeric
1/4 cup black kale (thinly sliced)
1/4 cup red onion ( little tiny cubes)
1/4 cup fresh dill and basil
1/3 cup red pepper (chopped small)
1/3 cup sheep feta (crumbled)
1/4 cup toasted pumpkin seeds
1/4 cup raisins or cranberries

Dressing
1 garlic clove (minced)
Juice of 1/2 lemon
2 TBSP olive oil
Sea Salt and pepper to taste

Method
Rinse your quinoa in a fine colander before cooking.
Add the turmeric to the water and quinoa and simmer for about 15 minutes or until water has evaporated.
Take the pot off the heat and allow quinoa to sit for 5 minutes, puff up with a fork and allow to cool. With a nice sharp knife chop all of your ingredients and add them to a large bowl, once quinoa is cool add it to the large bowl. Add your olive oil, garlic, lemon juice, salt and pepper to a small mason jar, shake up and toss the quinoa salad.