2 cups curly kale, washed and massaged
2 cups cooked quinoa
1 cup roasted red pepper, cut into small pieces
1 sheet nori seaweed, crumpled into bits or cut into small strips
1 green onion, minced
2 Tablespoons olive oil
1 teaspoon Dijon mustard
1 Tablespoon lemon juice
1 Tablespoon vinegar
Salt to taste
Wash and massage kale, tear in to very small pieces. Combine kale in a large bowl with quinoa, green onion, and red pepper. Cut nori into small strips (I cut the nori into big strips using a clean scissor, stack them, and then cut the stacks into smaller strips right over the bowl) and add to salad. Stir salad, mixing in the quinoa.
Mix dressing ingredients together in a bowl, whisking if necessary to make sure the mustard incorporates. Pour dressing over salad. Salad lasts up to 3 days in the fridge and makes two meal-sized servings.