An all-time favorite go-to recipe.
(a sneak peek into my healthy essentials class starting next week at csca - come join us!!!)
It's quick, it's easy, it's healthy, goes with everything, delicious served right away and just keeps getting better if made ahead of time. I make this for ALL of my family parties, they demand it, as well as for all other events. Double it, triple it, even quadruple it... You're going to want it. Make a little extra of the dressing to roast your favorite protein in and you have dinner in under 30.
Kale Quinoa Salad
(also known as my Harvest Kale Quinoa Salad)
1 bunch kale, chiffonade
1 ½ cups quinoa, red or white is fine
1 bunch scallions, thinly sliced on the bias
½ cup tart red dried cherries, finely chopped
1 ½ cup packed basil leaves, chiffonade
3 TBS maple syrup
1 TBS dijon mustard
optional: 1-2 garlic cloves, pasted
½ cup olive oil
juice 1-2 lemons
2-3 TBS rice wine vinegar
salt and pepper to taste
2-3 celery stalks, finely diced
4-6 oz goat cheese
1.) For the quinoa: bring a small pot of salted water to a boil (salty like the sea). Cook until done, 10-15 minutes.
2.) In a large bowl, place the chiffonaded (thinly sliced) kale, scallions and cherries. Once the quinoa is done, dump it over the kale, etc. Toss to combine with a drizzle of the olive oil. Place in refrigerator to chill.
3.) In a small bowl, blender or food processor combine all of the ingredients for the dressing. Mix the dressing into the quinoa mixture. Place into the refrigerator to chill.
4.) Once the quinoa has chilled slightly, add in the celery, crumble in the goat cheese and stir to combine. Adjust seasoning to taste (salt, pepper, lemon juice). Serve at any temperature!
As requested yesterday by email - This one's for you Ashara! Enjoy!
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