I’m in love with this salad.  It’s so easy and it makes a ton, so you can make it and eat it all week long (Yes!!!!).  

It’s packed with healthy ingredients, and can easily be customized for your tastes.  I like to think of this as a “base salad” and then I doctor it up.  I’ve been adding avocado (for some healthy fat) and I think I’ll try adding some beets and goat cheese tomorrow.  I think that the salad tastes better after it sits a day in the fridge.

Let’s talk a bit about the ingredients:  The kale, cabbage, and brussels sprouts are cruciferous vegetables.  They have sulfur-containing compounds that, when chewed and broken down, convert to isothiocyanates (ITC’s).  ITC’s have anti-cancer, anti-inflammatory, and immunologic properties.  So it’s very important that you slow down and chew this salad well!  You want to break down the cell walls!

The quinoa, even...