Kale and Quinoa Salad

For the Quinoa:

Boil together with low sodium chicken broth, the juice of one lemon, a pinch of kosher salt and cracked pepper (ratio is 2 parts liquid to 1 part quinoa) 2 cups chicken broth for 10-15 minutes on medium heat.

For the Kale:

Finely chop raw kale, spinach, or chard
1 medium red onion
Dried cranberries about 1/4 cup
Sunflower seeds or toasted pine nuts about 1/8 cup

For the dressing:

Juice of 2 lemons
Zest of 1 lemon
Honey, salt and pepper to taste
Whisk with olive or canola oil to make vinegrette (about 1/4 cup)

Mix all salad ingredients and quinoa. Add dressing and parmesan or romano cheese
Toss together and serve immediately