4 cups shredded Kale, rinsed and dried, stems removed
1 cup fresh blueberries
½ cup feta cheese, diced
½ cup toasted pumpkin seeds
1 cup cooked, chilled red quinoa

Balsamic/ soy Vinaigrette

¼ + 3 tablespoons cup balsamic vinegar
¼ cup soy
1 cup Extra virgin olive oil
1 tablespoon ginger powder
1 tablespoon mustard powder
½ tablespoon course garlic powder

Whisk together and let stand for a day or more

1 hour prior to service, toss the kale with as much vinaigrette as you wish. When you are ready to serve, toss the quinoa, blueberries and feta with the dressed kale. Plate and top with pumpkin seeds.

Chef Colin Ambrose’s demonstration of how to prepare this dish was shown on Channel 12 News in February 2015 to help promote Darien Connecticut’s “Taste of the Town” restaurant week event, which takes place February 19-26 2015.