Kale & Quinoa Salad

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This is a great stick-to-your-ribs winter salad!

3/4 cup quinoa
7-8 large curly kale leaves, tough stems removed
2 tablespoons fresh lemon juice
1 unpeeled gala apple
1/3 cup chopped pecans
1/3 cup currants or dried cranberries
2 tablespoons olive oil
sea salt and black pepper

You can cook or sprout* (see below) your quinoa. If cooking, rinse quinoa in a fine mesh sieve and combine with 1 1/2 cups of water and a pinch of salt in a saucepan. Bring to a boil over medium high heat. Reduce to low, cover, and simmer for 15 to 20 minutes. Drain any remaining water and let cool.

Wash and dry the kale. Cut the kale into strips and combine with lemon juice and 1 tsp salt in a large bowl. Massage the juice and salt into the kale with your hands for about 2 minutes. Add the quinoa and remaining ingredients to the bowl and season with pepper. Serve immediately or will keep in the frig about a day.

IMG_2059 IMG_2061*Sprouting quinoa is very simple. Put rinsed 3/4 cup of quinoa in a bowl and cover with 1 1/2 to 2 cups filtered water. Let soak for about 6 hours or overnight. Drain and rinse. Let sit on the counter for 1 day. That’s it! Rinse again and you are ready to use!

 

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