Hearty Kale and Quinoa Salad

hearty kale quinoa saladYield: 4 servings

Ingredients:
1 cup quinoa
1 1/4 cups boiling water
1/8 teaspoon salt
½ cup dried unsweetened cranberries (can substitute dried cherries)
1/2 cup pine nuts, toasted (can substitute walnuts)
2 teaspoons Dijon mustard
1 scallion, chopped
2 tablespoons extra virgin olive oil, separated
1 medium shallot or a small red onion, thinly sliced
1 bunch kale, stalk removed and thinly sliced
¼ cup crumbled goat or feta cheese (optional)

Procedures:
1. In a fine mesh strainer, rinse quinoa under running water until eater runs clear.
2. In a medium saucepan over low heat, dry roast rinsed quinoa for 5 minutes stirring constantly or until most of the water has evaporated and you begin to smell a nutty aroma. Add water and salt.
3. Bring to a boil, turn down heat to low and cover, cooking for about 15 minutes or until all liquid is evaporated. Remove from heat, add cranberries, keep covered and let stand for 5 minutes
4. Fluff cooked quinoa with a fork and mix in 1 tablespoon of oil and mustard. Season to taste with salt and pepper and set aside to cool.
5. Preheat oven to 350 degrees. On a baking sheet, spread pine nuts in a single layer and toast in oven for 7-10 minutes or until golden brown.
6. In a medium skillet, over medium-high heat, heat remaining oil and sauté the shallot or onion for 2-3 minutes, until soft.
7. Place thinly sliced kale in a bowl of water.
8. Lift kale out of water and add to the pan, cover with lid and cook for about 5 minutes or until wilted.
9. Add the cooked kale to the quinoa mixture along with the nuts. Add crumbled goat or feta cheese, if desired. Toss and serve immediately.

Would you like to receive monthly emails, where I share how you can upgrade your health?

No Diets, No Gimmicks — Just Real Food and Real Life Issues

No comments yet.

Leave a Reply