Kale and Quinoa Salad

We have kale growing in our garden again this year and we are enjoying it in this quinoa salad.
It keeps well in the refrigerator for a few days and makes a great lunch.
The amounts of this salad can be easily adjusted so go ahead and make a larger batch of quinoa and adjust your kale, vegetables and dressing accordingly.
The quinoa will triple in volume when it is cooked.

• 1 cup quinoa 
• 2 cups water
• 1 cup dried cranberries
• a small bunch of kale to make 4 cups finely chopped kale
• 1 small red onion
• 1 cup finely diced red cabbage
• drizzle olive oil
• juice of one orange
• juice of one lemon
• liquid honey to taste
• salt and pepper to taste

1. Rinse quinoa in a fine sieve.  Drain well and add to a small saucepan.  Stir over medium heat a minute to dry it.  Add water and bring to a boil.  Cover and cook over low heat for about 15 minutes until all the water has been absorbed.  
2. Add dried cranberries to the pot and allow to cool to room temperature.
3. Remove the stem, from the kale and  chop it about the same size as the cranberries. Place in a bowl and drizzle with olive oil and massage it with your hands for a minute to break down the tough leaves.
4.  Chop the onion, making the dice the same size and then dice the red cabbage the same size.
5. Add the orange juice and lemon juice to the bowl with the vegetables.  Stir well and drizzle in honey according to your taste.
6. Add the quinoa, cranberries, salt and pepper according to taste,  then chill until ready to serve.

Share this post