Thursday, November 12, 2015

Quinoa Salad with Kale

It is amazing how fast time flies. I meant to get these recipes up last week, unfortunately with the holidays coming up and a busier work load I was unable to follow through. How is everyone enjoying this wonderful fall? I am so excited that we still have leaves on the trees. I was a little sad that I missed one of the best weeks of fall when I was in FL, but it looks like autumn decided to stick around a little longer.

I promised to share some of the recipes I used while working with my Aunt in Florida. This recipe is one of my favorites. It is great one for those weeks when you don't have the time to spend in the kitchen, because you can make it ahead of time and it keeps wonderfully in the fridge. I also love it because it is vegetarian but still has protein and lots of healthy vegetables.

Quinoa Salad with Kale
1 bunch kale, stems removed & chopped
2 green onions, green and white parts of the onion
1/2 C. raisins
1/2 bunch parsley, chopped
1/4 C. almonds
2 Lrg Carrots. peeled and chopped
1 C. Cooked quinoa (cook according to package instructions)

1. Cook quinoa according to package instructions. Cool the quinoa to room temperature or colder before using.
2. Prep your vegetables. Massage the kale by smashing it between your palms. This allows the kale to break down the waxy coating that is naturally present. 
3. Mix together the rest of the ingredients in a large bowl.
4. Mix in the dressing.

You can keep this in your fridge for up to a week. It tends to be a little better after it sits for a while. I would say probably an hour before serving, but if you are pressed for time it is still great straight out of the bowl.

Orange Vinaigrette Recipe 
Juice from 1 orange
zest from 1 orange
1/3 C. Rice vinegar
1 garlic clove, minced
1 tsp brown mustard
1/2 tsp salt
1/4 tsp pepper
1 green onion chopped
1 T. honey
1/3 C. olive oil

There are two ways you can make this dressing. If you want a thicker dressing that doesn't separate I would use a blender, stick blender or food processor to make the dressing. If you are doing it this way add all of the ingredients except the oil to the blender, blend until well mixed. Then slowly add the olive oil and continue to blend until it is thicker and emulsified.

If you want a more simple vinaigrette you can mix all the ingredients in a jar. Cover the jar tightly and shake until the dressing comes together.

Both methods work well for this salad.











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