This hearty salad is perfect for meal-prep during busy weeks for a healthy on the go lunch.
Mix all ingredients for Peanut dressing with a whisk or fork, Add splashes of water while mixing to thin it out until desired consistency is reached. The dressing can be stored in an air tight container up to one week.
Wash and Rinse Kale leaves, once dried, massage leaves with hands till leaves get soft and wilted. This is an important step!
Get one carrot and make julienne shreds. Add Cooked Quinoa and a sprinkle of salt, Mix well.
Store in mason jars without dressing or with dressing. See notes Below on storage.
Give a squeeze of lime over the salad before eating and top with crushed peanuts.