Prep Time:  30 minutes (plus 3 hours to marinate)   |    Cook Time:  0 minutes   |    Total Time:  30 minutes (plus 3 hours to marinate)   |    Servings:  8

Ingredients:

• 4.9 ounces  Fit & Active  Spanish and Olive Oil Quinoa/Brown Rice Mix
• 1¾ cups water
• ½ cup plus 1 teaspoon  Carlini  Extra Virgin Olive Oil, divided
• ¼ cup lime juice (about 3 limes)
• 1 tablespoon  Tuscan Garden  White Vinegar
• 1 tablespoon  Simply Nature  Organic Light Agave Nectar
• ½ teaspoon  Stonemill  Iodized Salt, plus additional to taste
• ¼ teaspoon  Stonemill  Ground Black Pepper, plus additional to taste
• 12 ounces  Simply Nature  Organic Baby Kale, stems removed, sliced
• ¼ cup sliced red onion
• 2 cups diced mango (about 2 mangos)
• 5 ounces  Southern Grove  Dried Cranberries
• ½ cup  Southern Grove  Sliced Almonds, toasted
• 4 ounces  Specially Selected  Plain Goat Cheese Log, crumbled (optional)

Directions:                                  

1. In a small pot, combine the quinoa, spice packet, water and 1 teaspoon oil. Bring to a boil, reduce heat, cover and simmer for 14 minutes until water is absorbed. Stir, allow to cool for 15 minutes.
2. In a large bowl, combine the lime juice, vinegar, agave nectar, salt and pepper. Gradually whisk in the remaining oil until well combined.
3. Add the kale, onion, mango, cranberries, almonds and quinoa. Toss until well coated. Season to taste with salt and pepper. Refrigerate for 30 minutes or overnight to marinate.
4. Add the goat cheese, toss and serve.

Tip:  Prepare the salad the night before to marry the flavors.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen