• 1/2 cup quinoa (OPTIONAL, uncooked, rinsed if necessary)
• 1 cup vegetable broth (low sodium, for cooking quinoa)

If quinoa is not pre-rinsed, then rinse it in a fine mesh colander before adding to a saucepan with the vegetable broth.  (Quinoa has a natural coating, saponin, that can sometimes taste bitter and is removed by rinsing).  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until liquid is absorbed.  Set aside to cool.

• 6 slices whole grain bread (of your choice, cut or torn into bite size pieces)
• 1 Tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Add to a large bowl and toss to combine.  Spread onto a large baking sheet in a single layer.  Bake for 10-15 minutes, tossing every 5 minutes so the croutons cook evenly.  You want the croutons crunchy, but not too hard.  When they are done, remove from the oven and set aside to cool.

• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine.  Set aside.

• 1 bunch kale (leaves removed from stems and chopped, or chopped greens of your choice)
• 1 shallot (chopped, or 2 Tbsp chopped white onion)
• 4 tomatoes (cut into bite size pieces)
• 4 peaches (pitted and cut into bite size pieces)
• 2 Tbsp fresh basil leaves (chopped)

Add to a large bowl along with the croutons and cooked quinoa.  Drizzle with some of the dressing and toss to combine.  Add more dressing if desired.  Let the salad sit for 5 minutes for the croutons to absorb some of the dressing.