Celebrate summer with this colorful and delicious salad. Kale and quinoa form the base for crunchy nuts, salty cheese, and sweet fresh berries! It makes a delicious compliment to any potluck or barbeque, or turn it into a quick meal by adding cooked chicken or garbanzo beans to round it out.
Juice from half an organic lemon (~2 tablespoons juice)
1⁄2
teaspoon
each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper (taste before serving and add more salt to taste)
Bring 1 cup of water to boil in a small saucepan. While the water comes to boil, toast the quinoa in a dry skillet over medium heat, stirring frequently until fragrant. Once the water is boiling and the quinoa is toasted, add the toasted quinoa to the water slowly to avoid boiling over, cover, and reduce the heat. Simmer for 20 minutes.
Toast the nuts or seeds in the same skillet over medium heat, stirring frequently until fragrant. Transfer to a plate to cool.
Whisk all the dressing ingredients in a small bowl.
Add the kale to a large serving bowl with 1-2 tablespoons of the dressing. Using your hands, massage the kale for several minutes until it has softened a little and turned a brighter shade of green.
Once the quinoa has cooked for 20 minutes, turn off the heat and allow it rest with the lid on for 5 minutes. Remove the lid and fluff the quinoa. Allow the quinoa to cool for 10-15 minutes, fluffing every 5 minutes or so.
Add the cooled quinoa, remaining toppings, and the rest of the dressing to the bowl of kale. Toss well to distribute everything evenly; taste and add more salt and pepper if desired.
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Denver - Design District - Alameda and Broadway