Author Notes
I discovered Kale last summer...a little late to the game. I had tried it several times and had had mixed experiences. The times I loved it, I really loved it, so I decided to come up with my own salad recipe to give this healthy green a permanent place in my diet. —Morgan Shaw DiOrio
Ingredients
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2 bunches
Kale
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1 cup
dry quinoa
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1/2 cup
grated Parmigiano-reggiano cheese
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1
Red Honeycrisp Apple, diced
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1//4 cups
Nakano Rice Vinegar, Garlic Flavor
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2 tablespoons
Extra Virgin Olive Oil
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Salt and Pepper to taste
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2 cups
water or chicken broth
Directions
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Cook the quinoa by bringing 1 cup quinoa and 2 cups water to a boil, then simmer for 15min. If you want extra flavor, you can use chicken broth or a bullion cube in the water. Set aside to cool.
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Wash the kale and pull the leafs off the stem (you can save the stems for juicing!). Stack or roll leafs so that you can chop them into fine strips. Put the chopped Kale into a large salad bowl.
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Add the quinoa (it is alright if it is still warm as it helps to break down the kale), chopped apple, and cheese to the kale. Toss with olive oil, vinegar, salt and pepper to taste. Enjoy!
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