Kale and Quinoa Salad with Cranberries, Almonds & Lemon Dressing
Ok, so I'll admit upfront, I'm a former kale hater. I'm still working at learning to like it. I figure I can't profess to my kids that you have to keep trying foods before you dismiss them offhand if I'm not willing to do the same. While I'm not a devotee just yet, this is a great
Kale and Quinoa Salad with Cranberries, Almonds & Lemon Dressing
Ingredients
Quinoa
1/2 c. quinoa, rinsed
1 c. water
1/3 c. dried cranberries
Dressing
1/4 c. extra virgin olive oil
2 Tbls. lemon juice
2 Tbls. Dijon mustard
2 tsp. honey (optional)
1 clove garlic, pressed/minced
1/2 tsp. sea salt
ground pepper, to taste
Salad
1 medium bunch of curly kale, tough ribs removed and leaves chopped into bite-sized pieces
sea salt
1/2 c. sliced almonds, toasted
1/2 tsp. extra virgin olive oil
Directions
1. To make the quinoa: In a small saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to maintain a simmer. Simmer uncovered until the water is absorbed, about 11-14 minutes. Remove the pot from the stove, stir in the dried cranberries and cover the pot (this will plumpen them up!) Let the quinoa and cranberries steam for 10 min. with the lid on, then fluff with a fork and set aside.
2. The dressing: In a small bowl, combine the olive oil, lemon juice, mustard, honey, garlic, salt & pepper and whisk until blended.
3. The salad: Put the chopped kale in a large salad bowl. Sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the leaves with your hands until the leaves change color and reduce in volume by about a third.
4. Assemble the salad: Add the toasted almonds to the kale. Add in the quinoa and cranberries. Drizzle with the dressing and mix well.
The salad keeps well in the fridge for up to 5 days.
Kale and Quinoa Salad with Cranberries, Almonds & Lemon Dressing
IngredientsQuinoa
1/2 c. quinoa, rinsed
1 c. water
1/3 c. dried cranberries
Dressing
1/4 c. extra virgin olive oil
2 Tbls. lemon juice
2 Tbls. Dijon mustard
2 tsp. honey (optional)
1 clove garlic, pressed/minced
1/2 tsp. sea salt
ground pepper, to taste
Salad
1 medium bunch of curly kale, tough ribs removed and leaves chopped into bite-sized pieces
sea salt
1/2 c. sliced almonds, toasted
1/2 tsp. extra virgin olive oil
Directions
1. To make the quinoa: In a small saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to maintain a simmer. Simmer uncovered until the water is absorbed, about 11-14 minutes. Remove the pot from the stove, stir in the dried cranberries and cover the pot (this will plumpen them up!) Let the quinoa and cranberries steam for 10 min. with the lid on, then fluff with a fork and set aside.
2. The dressing: In a small bowl, combine the olive oil, lemon juice, mustard, honey, garlic, salt & pepper and whisk until blended.
3. The salad: Put the chopped kale in a large salad bowl. Sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the leaves with your hands until the leaves change color and reduce in volume by about a third.
4. Assemble the salad: Add the toasted almonds to the kale. Add in the quinoa and cranberries. Drizzle with the dressing and mix well.
The salad keeps well in the fridge for up to 5 days.
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