Lemony Kale and Quinoa Salad
Kale and I have these characteristics in common: We are hearty and more enjoyable after a massage.
MASSAGE YOUR KALE, PEOPLE!
Especially when making a salad. It makes this veg so much easier to chew and digest.
The beauty of this kale and quinoa salad is that it will absorb the flavor of the lemon vinaigrette over time, tasting even better the next day!
Lemony Kale and Quinoa Salad:
Ingredients:
1/2 cup quinoa dry
1 cup water
2 cups organic edamame beans, (I often use frozen
5 cups kale, chiffonade
1/4 cup sunflower seeds
1/4 cup golden raisins
1/4 cup Parmesan cheese freshly grated
Instructions:
Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there's any water left, make sure you drain the quinoa first.
While the quinoa is cooking, you can prepare the other ingredients. Cook shelled edamame according to package. Remove edamame from heat and let cool.
Make. your dressing.
Place the kale in a large bowl and massage the dressing into the kale Thoroughly. toss together the kale with the edamame, quinoa, sunflower seeds and raisins.
Lemon Vinaigrette
Ingredients:
1/4 cup olive oil
1/4 cup lemon juice fresh
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper ground
1 tsp oregano dried
1 tsp honey
Instructions:
Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.