Curried Kale, Rice, and Chickpea Salad
This anti-inflammatory rice and kale salad is great to make on a meal prep day; it lasts in your fridge for days and is perfect for a quick, nutritious lunch! If you can't find unsweetened, organic dried cherries then replace them with raisins or currants, or omit them altogether.
You'll need to have cooked rice for this recipe. I typically cook two to three cups of short grain brown rice in my Instant Pot at one time. This way I have enough for salads like this and enough plain rice to store in my fridge for breakfast rice stir-fries.