Kale salad with quinoa

If you add fresh herbs into the salad like dill and parsley you will get a great flavor to temper the otherwise rather dominant kale. Add to that lemon dressing and zest and you will enjoy an incredible kale salad that even the greatest of kale cynics will enjoy!

As a meal: We add some quinoa when we want to make it this salad a meal and make it filling enough: veggies + filling fiber = rich meal! This salad is great for summer heats or for detoxing after a long food loaded weekend. A bowl of this will keep you satisfied for longer because that’s one of the magic characteristics of quinoa

As a side: Try this Kale and Quinoa Salad as a side for your next dinner. Serve with meat or try tossing through some shredded chicken or even a can of tuna.

Tips:

1. To remove kale leaves – hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.
2. Amount: No need for 100% accuracy because the kale wilts so much with marinating. Use 4 cups jam packed with the kale leaves (before chopping).
3. Storage: This is a great salad to keep for a few days – kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It’s great for 2 days, still good on Day 3. Hold back some of the Dressing for this reason – because it freshens up the salad to add dressing if serving after the day of making it.

This is a tasty, filling salad with the two super foods – kale and quinoa. A sprinkle of fresh dill and parsley, crushed nuts and feta plus a beautiful lemon dressing creates a Kale and Quinoa Salad that’s good enough to have as meal on its own, or brilliant as a filling side for dinner.

The best part is that it keeps for days!

Several years ago we had to search wide and far to find kale. Now it is “all the rage”, and at reasonable price. Kale has tough leaves that aren’t that pleasant to eat without doing “something” to it.

Our favorite way to prepare kale leaves to eat raw is to Marinate it. Wash, chop it, scrunch it with oil, salt & pepper (lemon or vinegar is also nice), leave for 30 minutes. It tenderizes the leaves, making it tasty enough to even eat plain.