As we reach the dog days of summer and head into the Fall, there is always an abundance of kale. This recipe is great way to use flat leaved kale – I like to save the frilly leaved varieties for kale chips.
¾ cup quinoa
3/4 cup water
1/2 lb kale (8 cups) washed, ribs trimmed, and cut crosswise into small pieces
½ cup dried cranberries
1/4 cup freshly grated or shaved Parmesan cheese
1/4 cup nuts —pine nuts, sunflower seeds or slivered almonds lightly toasted in a dry skillet over medium heat
¼ cup crumbled feta
juice from ½ lemon
3 tbsp olive oil
1 tsp Dijon mustard
1 clove garlic, crushed and finely minced
Soak quinoa for 15 minutes and then rinse under running water; drain. Next, bring quinoa and water to boil in saucepan; cover. Cook on medium-low heat 10 to 15 min. or until all liquid is absorbed. The texture will remain slightly crunchy and the quinoa will be translucent. Set aside to cool.
Wash and dry kale in a salad spinner, then trim and chop into small (2 cm) pieces. Place in large bowl. Toss chopped kale with cooled, cooked quinoa. Next, whisk lemon juice, oil, mustard, garlic and salt and pepper until oil and lemon juice have emulsified.
Pour dressing over kale and quinoa, toss gently. Scatter in dried cranberries, toasted nuts and Parmesan cheese, feta and toss again. Serve. Note that this salad is also really yummy the next day.