Quinoa, Blackberry and Kale Salad

This delicious salad is full of taste and goodness and perfect for the holiday season.


  • 1 cup uncooked, organic red, black or mixed color quinoa
  • 1/2 cup raw unsalted whole almonds
  • 1 tbsp sesame seeds
  • 1 tbsp Stevia or maple syrup
  • 1/4 tsp Himalayan or sea salt
  • 3 tbsp plain, full fat yoghurt
  • Juice of 1/2 organic lemon
  • 1/4 tsp of organic ground black pepper
  • 4 cups of roughly chopped and destemmed kale
  • 2 cups of fresh blackberries


  • In saucepan, bring water and quinoa to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from heat and leave covered for 15  minutes.
  • Preheat oven to 350 degrees F.
  • Line baking sheet with parchment paper. Place almonds and sesame seeds, sweetener and salt on baking dish. Toss to mix ingredients and spread into a single layer. Roast for 5- 10 minutes, until caramelized. Cool to room temperature and roughly chop nuts (that are now crispy).
  • In a large bowl, mix the vinaigrette, yoghurt, lemon juice and pepper until fully combined. Add kale, blackberries and cooked quinoa, reserving a few blackberries for garnish (include a few sliced strawberries for color – optional).
  • Mix until all ingredients are blended, cover and chill for one hour.
  • Serves 4


  • 1/2 cup organic, extra virgin, cold pressed olive oil
  • 1/4 apple cider vinegar
  • 1 tbsp low organic tamari
  • 1 tbsp Stevia
  • 1 tbsp organic Dijon mustard or grainy mustard
  • 1/2 clove finely minced garlic
  • Mix all ingredients in a blender or in a lidded jar and mix together well. Leave at room temperature. Shake again before using.

Wishing you all a safe and marvelous Thanksgiving! Here’s to living Healed, Healthy and Whole!

(Recipe adapted from Allison Day, RHN)

Sign up for Our Weekly Free Newsletter

Get valuable resources, expert insights, uplifting articles, and delicious recipes for your health and healing!