Kale & Quinoa Salad
Delicious and nutritious! This salad is sure to please any crowd, and with so many options to mix and match to your tastes (and with what you have in your pantry/fridge), you can’t go wrong. This salad could be an excellent addition to your Thanksgiving meal, or any time of the year. (Thanks, Angela Burrell, for sharing this one with me!)
Salad Ingredients
- 2 C water
- 1 C quinoa
- 10 leaves curly kale, cut into small pieces
- 1 C nut of your choosing
- Optional sides (but recommended) – avocado, parmesan, croutons, seeds…
Dressing Ingredients
- 1 C olive oil
- 1/4 C white wine vinegar
- 1-2 lemons juiced
- 1 big spoonful garlic
- 1 raw egg
- 1 teaspoon anchovy paste (or 2 anchovy fillets)
- salt & pepper to taste
Instructions
1. Cook quinoa – bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to low, cover & cook until all the water has been absorbed, about 12 minutes. Remove from heat and let rest, covered, for 5 minutes. Remove cover and allow quinoa to cool completely.
2. Wash & cut kale, and place in a large mixing bowl. Sprinkle a bit of salt and massage until tender.
3. Blend all salad dressing ingredients together until smooth and creamy.
4. Drizzle the dressing over the kale. Add cooled quinoa & nuts, and any other toppings.
Enjoy!
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