Lemony Garlic Kale and Quinoa Salad
Yield: 4 cups
Quinoa is an ancient Incan grain that is a complete protein and rich in minerals. This dish is simple but savory and refreshing because of the flavors of garlic, lemon and parsley.
Ingredients
PreparationIngredients
Quinoa and Kale
- 1 teaspoon extra virgin olive oil Add to list
- 3 medium garlic cloves, minced Add to list
- 1 cup quinoa, rinsed and toasted Add to list
- 1/4 teaspoon ground turmeric Add to list
- 1 teaspoon sea salt Add to list
- 2 cups water Add to list
- 1/2 bunch dinosaur kale, cut into chiffonade Add to list
Dressing
- 1 tablespoon lemon zest Add to list
- 2 tablespoons freshly squeezed lemon juice Add to list
- 4 tablespoons extra virgin olive oil Add to list
- 1/4 teaspoon sea salt, plus more to taste Add to list
- 1/4 teaspoon Dijon mustard Add to list
- 1/4 teaspoon raw local honey Add to list
- 1 small clove garlic, minced Add to list
- 2 teaspoons freshly cracked pepper Add to list
- 2 tablespoons minced Italian parsley Add to list
Preparation
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 minute. Add quinoa and stir to coat. Add turmeric and heat for 30 seconds. Add 1/2 teaspoon salt and water.
Cover and bring to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes — do not stir. Remove pan from the burner and allow grains to stand uncovered for 10 minutes, then fluff with a fork into a medium-size preparation bowl, and set aside.
"Massage" kale with 1/2 teaspoon 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. Serve chilled or at room temperature. Enjoy!
Recipe by , PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.
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