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Instructions |
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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.
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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.
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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.
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Whisk together the dressing ingredients and pour over the quinoa
and kale mixture.
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Serving
Suggestions |
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Serve chilled or at room temperature
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Originally Submitted
1/13/2013
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