Chili Lime Quinoa Salad with Kale and Chickpeas

In a small bowl, mix lime zest and juice, extra virgin olive oil, coconut aminos, apple cider vinegar, chili powder, garlic powder, ground coriander, ground turmeric, salt and pepper until well combined.
Massage a few drops of Chili Lime Dressing into the kale (see how it's done in the video). Alternatively, you can use equal parts olive oil and apple cider vinegar. Then break the kale into bite-sized pieces.
Massaging the kale gives it an extra punch of flavour. It also increases digestibility and nutrient absorption.
In a large serving bowl, add cooked quinoa, chopped cucumber, cherry tomatoes, bell pepper and red onion. Lightly mix in the Roasted Chili Lime Chickpeas and fresh pasture-raised goat cheese (Chèvre). Optionally, you can leave either or both out to serve on the side.
Next, drizzle the Chili Lime Dressing and gently mix. Then, toss in the kale until evenly distributed.
Serve right away or keep chilled.
This Quinoa Salad can be premixed and stored in the refrigerator. I prefer to store it in glass containers since plastic can compromise the taste and nutrition.
If you like your vegetables extra fresh and crisp, you can also store the dressing separately and toss it into the salad right before serving.
This Quinoa Salad will last up to 5 days when refrigerated and stored in an airtight container.