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SWEET N SOUR KALE QUINOA SALAD

Servings 4

Ingredients

  • ½ cup quinoa
  • 1 cup filtered water
  • 6 leaves curly kale
  • ¼ cup currants
  • ¼ cup toasted pumpkin seeds
  • ½ apple cut into matchsticks
  • 2 Tbsp raw apple cider vinegar
  • 5 Tbsp extra virgin olive oil
  • ½ tsp sea salt

Instructions

  1. Preheat oven to 350°F.
  2. Rinse uncooked quinoa in a fine mesh strainer. In a small pot, put quinoa and filtered water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Allow quinoa to cool to room temperature. To facilitate the cooling process, you can spread the quinoa on a baking sheet.

  3. Wash kale leaves well. Stem kale and chop into bite-size pieces. In a large bowl, put chopped kale and 1/2 tsp se salt. Massage kale with your hands for a couple minutes. Sounds strange, but this process breaks down the fiber of the kale and makes it easier to chew (plus to digest)!

  4. Toast pumpkin seeds by spreading seeds on a baking sheet in one layer. Toast for 7-8 minutes in oven, shaking pan halfway through cooking.
  5. Make dressing by combining raw apple cider vinegar, olive oil and salt. Whisk well.
  6. In a large bowl, put cooked quinoa, kale, currants, toasted pumpkin seeds and apple. Top with dressing and toss well.

Recipe Notes

This salad keeps well in the refrigerator for days (even already dressed), making it a great make-ahead healthy dish. Also, if you have some quinoa pre-cooked, this is a great salad to just throw together quickly on busy days.