Kale And Quinoa Salad Recipe
black Tuscan kale, Manchego, Parmesan, red bell peppers, sunflower seeds, grapes, preserved lemon (v)
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Kale
While the quinoa cooks, wash and remove the stems from 4 cups of black Tuscan kale. Tear the leaves into bite-sized pieces and place them in a large mixing bowl. Drizzle with a little olive oil and massage the kale with your hands for about 2-3 minutes until it becomes tender.
- 3
Add Remaining Ingredients
To the bowl with the massaged kale, add the cooled quinoa, 0.5 cups of grated Manchego cheese, 0.5 cups of grated Parmesan cheese, 1 diced red bell pepper, 0.25 cups of sunflower seeds, 1 cup of halved grapes, and 2 tablespoons of finely chopped preserved lemon.
- 4
Mix and Serve
Toss all the ingredients together until well combined. Serve immediately or let it chill in the refrigerator for about 30 minutes to allow flavors to meld.