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►  Makes 4 Servings
2 cups (475 ml) water

1  cup (190 g) white quinoa

1/8 teaspoon salt

11/2 cups (240 g) fresh raspberries, divided

1/4 cup (60 ml) olive oil

2    tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) agave nectar

1 tablespoon (15 ml) lemon juice

1/4 teaspoon poppy seeds

1 bunch Lacinato kale, chopped with stems removed

1 tablespoon (3 g) minced fresh mint 1/2 cup (70 g) sunflower seeds

Place the water, quinoa, and salt in a large pan. Cover with a lid and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 15 to 18 minutes, then leave the cooked quinoa uncovered for 3 minutes. Toss with a spoon or fork to fluff. Set aside to cool.


While the quinoa is cooking, place 3/4 cup (120 g) of raspberries, olive oil, balsamic vinegar, agave nectar, lemon juice, and poppy seeds in a blender. Purée until very smooth.


Once cooled, fold the quinoa, kale, and mint together until combined. To prep the salad in a jar, divide the dressing between four 24-ounce (710 ml) jars, then layer with the remaining raspberries, sunflower seeds, and quinoa mixture. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything. If serving in a bowl, divide the quinoa mixture between 4 bowls, then top with dressing, raspberries, and sunflower seeds.


Salads will last up to 5 days in the refrigerator.