Sprouted rice quinoa kale salad

This was a new creation today, and it my gardening friends Jeanne and Dawn enjoyed it as a light lunch dish over romaine and cucumbers.

3 cups Sprouted Rice Quinoa mix, cooked (1 cup dried prepared with 2 cups of water) and cooled
1/3 cup chopped toasted pecans
1/3 cup golden raisins
2 cups curly kale, lightly sprayed with olive oil,  massaged, and shredded into little pieces with ribs removed
1/2 cup shelled peas
2 cloves garlic, chopped
2 T finely chopped green onion
olive oil
balsamic salad dressing
Lightly saute onions, garlic and peas.  Add kale, salt, and cook until just lightly softened, about 3 minutes.
Mix all ingredients and dress with balsamic vinaigrette. Refrigerate until ready to serve.