lemony kale and quinoa salad

I love winter in San Francisco and all the food that’s in season!

kale lemons parsley

I heard a knock at my door the other day and when I opened it, no one was there, but sitting on my doorstep was a gift bag of lemons. My neighbors are the best.

Shortly after that, I went to the grocery store to find that organic lacinato (dinosaur) kale was on sale – 2 bunches for $3 – such a great deal! I grabbed two of those, came home, picked some parsley which is growing like a weed (among the weeds) in my backyard and whipped up this savory salad recipe.

And for a little comic relief where lemons are involved:

Ha!

Lemony Kale and Quinoa Salad

Prep time: 15 minutes
Ready in: 30 minutes
Serves 6 as a side dish

¼ cup plus 1 tablespoon extra virgin olive oil
4 cloves minced garlic
1½ cup rinsed quinoa
½ teaspoon ground turmeric
1½ teaspoon sea salt
3 cups water
1 bunch dinosaur kale, cut into chiffonade (about 4 cups)
zest of 2 lemons
juice of those 2 lemons
½ teaspoon Dijon mustard
1 teaspoon real maple syrup
2 teaspoons ground black pepper
3 tablespoons minced Italian parsley
more sea salt to taste

  • Mince the garlic and put aside ¼ of it for the dressing.
  • Heat a heavy pot over medium heat for 15 seconds add 1 tablespoon of olive oil. When the oil shimmers (in 15-30 seconds), add the remaining ¾ of the minced garlic and let it “sweat” for 1 minute. Add rinsed quinoa, turmeric, and 1 teaspoon of salt, and stir to coat. Toast for 30 seconds
  • Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes — do not stir. When time’s up, remove the pot from the burner and fluff with a fork, then leave uncovered for 10 minutes.
  • Meanwhile, “massage” the kale with ½ teaspoon salt in a large bowl for a minute (kale will shrink in volume). Squeeze the kale and discard the juices that come out of it.
  • In a glass measuring cup, add ¼ cup olive oil, the lemon zest and juice, maple syrup, dijon mustard, black pepper and parsley and whisk together.
  • Add quinoa to the bowl with the kale, cover with dressing, and stir it all together. Serve chilled or at room temperature.

Enjoy!

Print this Recipe
lemony kale and quinoa salad 014

As always, your thoughts are welcomed in the comments section below.

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2 thoughts on “lemony kale and quinoa salad

  1. sarahluvsyou January 14, 2013 / 11:59 am

    I have never heard of chiffonade as a cutting style. The recipe sounds delicious.

    • Rabekah January 15, 2013 / 1:07 pm

      Let me know how it works out for you!

give me something to chew on

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