Quinoa & Kale Salad

Original Version found here

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 10 leaves kale, cut into small pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, minced
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon ground (sea) salt
  • 1 cup pecans (or your choice of nut)
  • 1 cup currants
  • 3/4 cup crumbled feta cheese

[Optional]

  • 1 Avocado, peeled and diced
  • 1 tomato, diced
  • 1/2 cucumber, sliced
  • INSTEAD of currants, use cranberries (dried)
  • INSTEAD of pecans, use sunflower seeds

Directions 

  1. Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa (12 min). Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
  2. Put kale in a large mixing bowl.
  3. Whisk olive oil, lemon juice, Dijon mustard, garlic pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

[Optional]

  1. Allow kale to cook with quinoa (prior to cooling).
  2. Add avocado, tomato, and cucumbers to the mixture.
  3. Omit feta cheese if desired.
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