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Quinoa and Kale Salad Recipe

   
 

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     Quinoa and Kale Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 tsp olive oil
3 medium garlic cloves
1 cup quinoa (rinsed and toasted)
1/4 tsp ground turmeric
1 tsp sea salt
2 cups water
1/2 bunch dinosaur kale, cut into chiffonade
 
Dressing- 1 tbs lemon zest
2 tbs fresh lemon juice
4 tbs olive oil
1/4 tsp sea salt (more to taste)
1/4 tsp dijon mustard
1 tsp or more honey
1 small clove garlic, minced
2 tsp pepper
2 tbs minced parsley

Instructions
heat a 3 quart stainless steel stockpot on medium heat for 30 seconds, add oil and heat for another 30 seconds. Add garlic and let it sweat for 1 min. Add quinoa and stir to coat. Add turmeric and heat for 30 seconds. Add 1/2 tsp salt and water.
Cover and bring to boil. Reduce heat and simmer, covered for 15 to 20 min, do not stir. Remove pan from burner and allow grains to stand uncovered for 10 min, then fluff with a fork into a medium size preparation bowl and set aside.
Massage kale with 1/2 tsp salt in a large preparation bowl (kale should shrink by half the volume). Squeeze the kale and discard the juices that come out of it. Add kale to the cooled quinoa and set aside.
Whisk together the dressing ingredients and pour over the quinoa and kale mixture.
Serving Suggestions
Serve chilled or at room temperature


Originally Submitted
1/13/2013





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