I look forward all year to our summer meals with visiting family. An added bonus is cooking with my adult children- not only sharing the work, but sharing the recipes. One evening in Maine my daughter urged us to try her favorite kale salad.
Ah yes, KALE, the hip vegetable. At least still hip here in Southern Maine, though our Brooklyn friends are probably on to something new. You add, not only kale, but quinoa, a very “cool” grain which gives this salad heft.
While not everyone in the household is a kale fan, this salad proved to be a winner. It was delicious the night we served it and even yummy the next day. Most green salads don’t hold over well – too often I end up tossing the wilted greens.
There are many variations – feta cheese instead of goat, chopped dried apricots or dried cranberries instead of dried cherries. Plenty of ways to be creative. You can also top a serving of this salad with grilled chicken or fish. Delicious and unbelievably healthy too.
BROOKE’S KALE QUINOA SALAD
1 cup dried quinoa
1box baby kale
small handful of radishes sliced
sunflower seeds or other nuts
dried cherries or other dried fruits
1 T. mustard
2 T. maple syrup
3 T. apple cider vinegar
½ cup olive oil
coarse sea salt and pepper
Whisk together dressing ingredients. Place in bottom of bowl. Cook quinoa according to package directions. Toss together with kale and dressing. Add other ingredients to taste.