Kapha Balancing Kale and Quinoa Spring Salad
Kale and Quinoa Spring Salad
Yield: 6
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This flavorful salad is a powerhouse for inner spring cleaning. Kale is a fabulous bitter, combined with the astringency and warmth of quinoa, you'll want to eat it all spring long.
Ingredients
- 1/2 cup quinoa (I used tri-color, but any quinoa is just fine)
- 8 oz Lacinto kale, inner rib removed, leaves cut into thin ribbons
- 1/2 cup slivered almonds or pine nuts, toasted
- 1/2 cup dried cherries, diced
- feta (optional)
- 2T chopped fennel fronds
- zest of 1 lemon
- 3 T olive oil
- 1-1/2 T white wine vinegar
- 3 t mustard
- 1 t honey
- salt and pepper to taste
Instructions
- Put the kale ribbons in a large bowl.
- Make the dressing by combining the olive oil, vinegar, mustard, honey, fennel fronds, and lemon zest in a small jar. Put on the lid and shake well. Pour immediately over the kale and mix well so it can begin to soften the leaves and wilt them a bit while cooking the quinoa.
- Rinse the quinoa well, or soak if you have the time for about 10 minutes. Add to pot with 1-1/2 cups water and a dash of salt. Simmer on med low heat for 15-20 minutes until tender. Drain.
- Add the almonds or pine nuts, cherries, and warm drained quinoa to the dressed kale.
- Mix well and serve! Top with feta if desired.
