Quinoa and Kale Salad with Pickled Almonds and Shallots

Ingredients:

Pickled Almonds and Shallots:
¼ cup each: cider vinegar and water
1 teaspoon each: sweetener and pickling spice
½ cup whole almonds, toasted and coarsely chopped
½ cup thinly sliced shallots

Salad:
1 cup vegetable broth
½ cup quinoa
4 cups sliced kale, stems removed
2/3 cusp golden raisins

Dressing:
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon sweetener
½ teaspoon sea salt
1 clove garlic, minced

Directions:
1. Bring water and vinegar to a simmer in a small saucepan. Add sweetener and spices and stir well to combine. Stir in almonds and shallots and chill for at least 2 hours. (May be made several days ahead.)
2. Bring broth and quinoa to a boil in a medium saucepan. Reduce heat and simmer, covered, for 15 minutes. Let stand for 5 minutes or until all liquid has been absorbed. Fluff with a fork, then let cool slightly.
3. Whisk together the olive oil, lemon juice, sweetener, sea salt, and garlic in a medium bowl. Stir in the quinoa, then cover and refrigerate for 2 hours; stir in the kale and raisins.
4. Transfer to 4 salad bowls or plates and top with the pickled almond mixture.

Serves 4