Kale and Quinoa Salad

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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

INGREDIENTS

  • 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

 

DIRECTIONS

  1. 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.

  2. 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.

  3. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale.

  4. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

STORAGE

Will keep 1 to 2 days in the refrigerator