Kale and Quinoa Salad – Summer Salad Perfection

I love Quinoa and I love Kale. I saw this recipe on Dana Slatkin’s Beverly Hills Farm Girl site,  it is a delicious healthy recipe which I highly recommend . I made a few changes in some of the ingredients I added. You can add or substitute to your heart’s content. I used her recipe for salad dressing, as I am always looking for new ways to re-invent the “wheel”. This dressing is very tasty and I highly recommend but any of the vinaigrettes that I have posted on here will do just fine. It is the summer , time to kick back and enjoy life. Part of enjoying life is eating, and eating well. I made this for dinner last night and even Joel took a taste, which is shocking. I don’t think it’s his favorite but it certainly is one of mine. It’s worth the effort and I plan on eating the leftovers today for lunch. So healthy! try it. Thanks Dana .


Salad Ingredients:

1 bunch kale, chopped in food processor ( see picture) remove stems and I remove the ribs and just use the leaves. I used 2 bunches because I had 2 in the house. It was a lot of kale and increased the size of the salad by a lot.

chopped kale for salad

1 cucumber , I scoop out the seeds and dice it. You can use Kirby cukes  or Persians which have very few seeds.

1/2 container of Grape Tomatoes , cut up

1/2 – 1 cup Shaved Parmesan, if you don’t have shaved , grated will do just fine

1/2 cup toasted Pine Nuts , place in oven at 350 degrees for about 3 – 4 minutes.

1/2 – 1 cup dried cranberries, or dried cherries ( which I had and used) or just plain old raisins, I just like the color of the cranberries and cherries

2 cups Quinoa. While preparing Quinoa use equal amounts quinoa and water. I disregard box directions. I used 2 cups liquid ( water or broth) to 2 cups quinoa. It comes out dryer and not mushy at all.

Champgne Vinaigrette ( from the Beverly Hills Farmgirl)

1 tablespoon Dijon mustard

1 teaspoon whole grain mustard

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup Extra Virgin Olive Oil

Kosher Salt ( app. 1/4 teaspoon) taste for salt

Freshly Ground Black Pepper, a few grinds to taste

I used a blender and threw all ingredients in and streamed the olive oil in until dressing was emulsified. Taste for Salt and Pepper.

In a large salad bowl toss the kale, quinoa, cheese, tomatoes , cukes, pine nuts and dried fruit of your choice. I made a few hours before serving, and used 1/2 of the vinaigrette and dressed at the table for those who preferred more or less dressing. Can definitley be made a few hours before serving, and I left it out at room temperature for about 2 hours.

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