The summer may be coming to an end but with the temps and humidity still pretty high, I'm keeping our meals quick and easy and this easy Kale Quinoa Salad definitely fits in perfectly with that plan. Besides its nutritional value, you only need a few simple ingredients and this is a salad that you can make once and eat a couple of times afterwards.
I first tried this salad at The Smith, one of my favorite spots in New York. I was having lunch with my girlfriend and she ordered it for us promising that I'd be hooked and after one taste, she was right! That day I went home determined to find a way to reproduce it (*shocker*) so I found a few recipes online and tweaked them a little adding a few shortcuts like already chopped kale and leaving out the almonds because of Delilah's food allergies.
This salad is definitely a crowd pleaser, especially when paired as a side with a burger (how we had it at lunch that day) or tossed with shrimp or grilled chicken. I recently made it for a girl's night in and everyone absolutely loved it. I hope that you do too...
YIELD: Makes about 4-6 servings
PREP TIME: 25 min
TOTAL TIME: 40 min
INGREDIENTS
For the Salad:
1 bag chopped Tuscan kale (or kale of your choice)
1/2 cup cooked quinoa
1/4 cup sliced almonds (I leave these out because of D's allergies)
1/4 cup dried cranberries
1/4 cup grated Parmesano Reggiano cheese
For the Dressing:
1 tablespoon of minced garlic
1 juiced lemon (I sometimes use 2 juiced lemons depending on size)
2 tablespoons extra virgin olive oil
1 tablespoon avocado oil Pink Himalayan Salt (to taste)
1 pinch Fresh Ground Pepper
PREP
Start by making the quinoa according to the directions on the package.
Make the dressing by combining all of the dressing ingredients in a small bowl, whisking together and then set the bowl aside.
Remove any ribs from the chopped kale.
Take the kale and chop it even more leaving it finely chopped. (this is the chopper that I use and it is amazing!).
Place the finely chopped kale in a mixing bowl.
Pour the dressing over the kale and massage it all over the leaves (either with your hands or a wooden spoon) making sure that every leaf is completely covered in the mixture.
Set your kale aside for about 15 minutes to allow the kale leaves to "cook" or soften in the lemon juice mixture.
COOK
While your kale is "cooking" toast your sliced almonds in a pan (without oil) for 3-4 minutes until they turn golden brown.
COMBINE
Add the cooked quinoa, half of the toasted almonds and half of the cranberries to the wilted kale and toss to combine.
Transfer your salad to a serving platter or bowl and top it with the remaining almonds and cranberries.
Sprinkle with Parmesano-Reggiano.
NOTE: Keep this salad covered and refrigerated and you'll be able to enjoy what's left over for about 2 more days.
As always, if any of you decide to try this salad, please let me know. Post a photo and tag me or #9MLEats. Enjoy!!
xo,
K
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