Basic Cold Quinoa and Kale Salad

INGREDIENTS

1C each, red and white quinoa (or 2 cups mixed) Or use black, too. No one’s the boss of you.

4C+ bone broth of your choice (or water)

1/3C+ EVOO

3T+ vinegar of your choice (rice or white are good)

3T+ lemon juice

1-2T lemon zest

2-3 chopped roma tomatoes (or more, because yum)

1 diced red or orange bell pepper

1-2 diced cucumbers (English are so nice)

1⁄2C thinly sliced scallions or leeks (not chives – yuck)

2C cooked or canned beans (I like red lentils, black or mung beans.)

C+ roughly chopped fresh curly kale (Adult kale is prettiest, but baby kale is more tender.)

Sliced black olives

2T each chopped fresh parsley (whatever variety you like) and cilantro (except yuck, so I don’t)

Crumbled cheese like bleu, goat or feta, to taste

nice salt and ground pepper, to taste

PREPARATION

Rinse quinoa and drain.  If it seems foamy, rinse until the water runs clear.

Boil 4+ C broth and/or water.  Add salt (up to 3/4t).

Add quinoa, reduce to simmer and cook, uncovered, stirring occasionally and adding more boiling liquid as needed to keep quinoa covered, until tender (about 15 to 20 minutes).

Drain and rinse the quinoa, transfer back to pot, add 1T olive oil and toss.

Whisk vinegar, lemon juice, and olive oil to make vinaigrette. Add lemon zest, salt, pepper to taste.

In large serving bowl, layer the kale as thinly as possible, and throw the hot quinoa on top, which should effectively wilt the kale somewhat. Wait as long as you can for the quinoa to cool, then add the tomatoes, cucumbers, scallions, bell peppers, beans, olives, (cilantro) and parsley plus 1/2 cup vinaigrette, cheese and toss.

Taste and season as needed with more vinaigrette, salt and pepper. Garnish with more cheese.

Serve room temperature or cold. Refrigerate for up to a day.


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