Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, season with salt and cook, stirring often, until it starts to caramelize, around 20 minutes. Remove from the heat and set aside.

2. Rinse and drain the quinoa, and cook according to the instructions on the packaging.

3. Make the dressing by mixing all the dressing ingredients together in a small bowl. Season with salt and pepper and stir about 2 tablespoons of the dressing into the cooked quinoa.

4. Toss the kale with the warm quinoa and the caramelized onions. Drizzle with the remaining dressing then toss with the dates and almonds.

5. Serve immediately, or store in the refrigerator for up to 5 days.