• First rinse and drain your quinoa using a mesh strainer/sieve.
• Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
• Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, prep the remaining ingredients, make your candied pecans, and whisk together your dressing ingredients.
• Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces.
• Next gently massage the kale with a drizzle of olive oil. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!
• For the super simple dressing, simply combine all the ingredients in a bowl and whisk to combine. Alternatively you can add the ingredients to a lidded mason jar and shake well to emulsify. The addition of a sweetener is 100% optional here, simply use it to help customize the tartness of the lemon dressing to your taste.
• Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
• For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
• In a large bowl, toss together, kale, quinoa, carrots.
• Remove the core and stem from a small honeycrisp apple and slice into thin matchsticks. I usually add about a cup to my salad plus extra to taste.
• Toss lightly with a drizzle of whisked/shaken dressing just before serving, leaving the rest to be added to taste. Enjoy!

FOR THE CANDIED PECANS

• Heat a skillet or saucepan to medium heat and butter to melt.
• Next add in your pecans, brown sugar, and the teeniest bit of salt.
• Sauté for 5-6 minutes and pour over parchment paper, using a spatula to separate the nuts. Otherwise you’ll have yummy pecan brittle that you’ll want to break apart over your salad, which is no big deal either.
• Allow to cool for several minutes until the coating hardens and your pecans have officially been candied!