"I will admit I have not grown to be quinoa’s biggest fan, and so don’t cook with it a lot. It has, however, found its way into this salad because I ran out of spelt grains, and in the back of my grains cupboard I found a bag of red quinoa that I had never used. To my delight it was not too old, so I gave it a go and it turned out to be delicious. Now I use it for lunch, just a stand-alone salad, or for a lot of other different things like roast pork and frikadeller."-Trine Hahnemann
Cook the quinoa in plenty of boiling water for 15 minutes or until cooked, then drain well and leave to cool before transferring to a big salad bowl.
Cut the kale into medium-thin slices, thinly slice the cabbage and celery, and slice the apples. Toast the walnut halves in a dry frying pan for a few minutes, then chop. Allow to cool.
Mix all the salad ingredients into the salad bowl (the best way to do this is with your hands).
To make the dressing, whisk together the mustard, honey and vinegar, then whisk in the oil gradually and season to taste with salt and pepper. Mix the salad with the dressing just before serving.