Preheat Oven to 300* Toss the cashews with the coconut oil and curry powder. Lightly toast 4-5 minutes. Remove then set aside. Bring the stock to a boil and add the quinoa and a pinch of Sea Salt. Bring to boil, reduce to simmer, cover and simmer for 15 minutes. Remove from heat and let stand for 10 more minutes or till all the liquid is absorbed. Wash and dry the Kale. Remove the stems, reserving 4-5 of them. Chop the Kale and dice the reserved stems. Place a small amount of coconut oil in a skillet and heart to a shimmer. Add the diced kale stems and sauté for about 2 minutes. Add the kale and cook till just wilted. Remove from heat and set aside. Roll the mint leaves and chop. Mix with the cilantro and chop them together. Peel and dice the apple. Toss in the lemon juice to prevent browning. Add all of the ingredients to a large bowl and toss to combine. Serve with Marinated Grilled Chicken or as a Vegetarian Dish. For the Grilled Chicken In a large bowl whisk together ingredients beginning with cider vinegar through salt. Then whisk in olive oil and pepper. Add your chicken cutlets t oa large ziplock bag. Pour the marinade in the bad and combine. Marinate the chicken in the fridge for 8 hours or overnight. Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees. Discard marinade. Lightly oil your grill or broiler pan. Grill or broil about 10 minutes per side or till your temps read 160*.

Quinoa Salad 1 ½ Cups Quinoa (white, or mixed red and white) 2 ¼ Cups Vegetable Broth Pinch of Sea Salt ½ Cups Cashews, lightly crushed 1 tsp. Coconut Oil ½ tsp Curry Powder ½ Bunch of Kale, stemmed and chopped 2 Celery Stalks, trimmed and diced ¼ red onion, diced ½ Jalapeno, finely diced ½ bunch cilantro, chopped ½ bunch mint, chopped 1 fresh lime, or 1 ½ Tblsp. Lime Juice 1 Firm Apple of Choice (I use granny smith), diced 1/3 Cup Golden Raisins