Quinoa and Kale Salad

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After an intense workout, the last thing you want to do it put crap into your body. I came home from my Krav Maga class tonight craving a body pick me up that gave me energy in the best way possible. From fresh grains and vegetables.

I am not usually one to jump on the “food trend” chain, but quinoa is a grain I can totally get on board with. This salad is filling, pungent, and oh so yummy. Did I mention it’s gluten free?

To start, you have to make a vinaigrette that should sit and marinate while you make the rest of the salad.

1 tablespoon apple cider vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup vegetable oil
1 tablespoon extra virgin olive oil
3/4 teaspoon dry dill

The vinaigrette is easy; just throw everything together and mix. Set aside to be used later.

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1/2 cup quinoa, raw (1 cup cooked)
Pinch Salt
4 cups loosely packed julienned kale
Apple Cider vinaigrette
3 tablespoons pine nuts
1 whole medium diced tomatoes
2 dates, diced
1/4 cup crumbled Feta
1/4 cup grated Havarti cheese (optional, although I like the way it blends and melts into the salad)

Begin this wonderful salad by getting that quinoa going! The ratio to cook the lovely grain is about 1:2 but I like to pour a tablespoon or two. Boil the water and add the grain, reducing to a simmer and covering the whole mess. Although to simmer for about 15-20 minutes.

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The next steps involve getting those veggies and delicious yummy add ins going! Chop the kale and place in a bowl. You do NOT want to add the stem as it is super tough. I cut along the side of the stem, collect the leaves, and chop away.

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Next add the pine nuts. Small dice the tomato and on top of the kale. Lastly, remove the pits from the dates and chop the fruit into dime size pieces. The quinoa should also be done by now. Drain any excess water and take it off the heat. You can use cold quinoa you have made already too. Both taste delicious.

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Pour the vinaigrette on top of the kale mixture. Next, add your Feta and Havarti cheese. Toss everything together. Once everything is incorporated, add the quinoa. Fold everything together.

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Once the quinoa has been incorporated, there is nothing left to do but eat! This salad makes an amazing main course or a great side dish to your favorite protein. It can be served room temperature or cold, so next time you have a picnic to plan or a party to take care of, make this ahead of time, refrigerate, and bring in a pretty dish.

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2 responses to “Quinoa and Kale Salad

  1. I just made this tonight (didn’t follow your recipe to the T, and bought dressing instead), and it was tasty. Thanks for a recipe that incorporates quinoa and kale!

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