Tropical Kale And Quinoa Salad
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First, cook the quinoa according to the package and then spread on a plate to cool while you are preparing the other ingredients
Make the smoky chipotle pecans or use regular and just toast them in the oven for 6 minutes at 400 degrees
Make the simple blended dressing by adding cilantro, lime, salt, sugar, and olive oil to a high speed blender. Blend until smooth and creamy
Add to a large mixing bowl the cooled quinoa, cabbage, kale, peppers, green onion, cilantro, papaya and pecans
Pour the dressing over and toss well.
Garnish with more pecans