Kale & Quinoa Salad with Craisins

By jeff and alli -
Ingredients

1/2 cup quinoa
1 cup water
1/3 cup craisins

8 ounces washed kale, chopped into bite-size pieces
2 -3 ribs of celery chopped
1/2 cup sliced almond
1/3 cup crumbled goat cheese or parmesan cheese

Dressing (use the following, or I like it with a French vinaigrette also)

1/4 cup olive oil
2 T lemon juice
2 tsp dijon mustard
2 teaspoon honey or agave syrup
1 minced garlic clove
1/2 tsp fine salt (like sea salt)
ground black pepper to taste


Directions

1. Bring water and quinoa to a boil, then reduce the heat as necessary to maintain a gentle simmer.  Simmer, uncovered, until all of the water is absorbed, about 12 minutes.  Remove the pot from the heat and add the craisins and cover the pot.  Let it stand for 10 minutes and then fluff with fork and set aside.

2. Meanwhile, make the dressing by whisking all the ingredients together.

3.  Assemble the salad:  Place the kale in a large bowl.  Sprinkle it with salt and massage the leaves until the leaves are darker in color and have reduced in volume by about one third.  Add the celery & almonds to the bowl.

4. Add the quinoa mixture to the salad bowl and drizzle with the dressing.  Toss to coat.  Add the cheese right before you serve the salad.  Serve the salad at room temperature.



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