Kale and Quinoa Salad
This salad is sure to please. With so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds. This is the version we like.
MAKES: 6 Servings
PREP/COOK TIME: 55 Minutes
2 cups Magic Mineral Broth
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
1/2 teaspoon ground sea salt
1 cup pecans
1 cup currants
3/4 cup crumbled feta cheese
Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl. Sprinkle kale with a pinch of salt and massage with your hands for about a minute. This will make the kale leaves more tender.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale.
Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Will keep 1 to 2 days in the refrigerator