1 cup quinoa
2 cups water
4 cups lacinato kale, cut into strips
2 teaspoons extra virgin olive oil
juice of half lemon
a few dash of salt
½ pounds roasted beets, chopped
¼ cup dried cranberries
1 apple, diced
¼ cup toasted walnuts
4 ounces goat cheese, crumbled
2 scallions, chopped
2 tablespoons flax seed oil
2 tablespoons extra virgin olive oil
2 teaspoons raw honey
¼ cup unfiltered apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper