Kale & Quinoa Salad (gf) Recipe

Prepare quinoa

If you haven't already cooked the quinoa, rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff and cool to room temperature. Measure 1 cup cooked for the salad.

Prepare kale

Remove thick stems from the kale and stack leaves. Thinly slice into fine ribbons. Place the sliced kale in a large bowl. Sprinkle 1/4 teaspoon of the salt (from dressing salt allowance) over the kale and massage with your hands for 1–2 minutes until leaves soften and darken. This tenderizes the kale and makes it more palatable.

Prepare bacon and apricots

Cook smoked bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Julienne the sundried apricots into thin strips (if they are very dry, soak briefly in warm water for 5 minutes, then drain and pat dry).

Toast almonds

Toast sliced almonds in a dry skillet over medium heat 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a small bowl to cool so they don't continue to brown in the hot pan.

Assemble base

To the massaged kale add the cooled cooked quinoa, chopped bacon, julienned apricots and diced avocado. Gently toss to combine, taking care not to mash the avocado. Set aside while you make the dressing so flavors can begin to marry.

In a small bowl or jar, combine 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, finely minced shallot and minced garlic. Whisk or shake to combine.

Slowly stream in 6 tablespoons extra-virgin olive oil while whisking vigorously (or add oil to jar and shake vigorously) to emulsify the dressing. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: if the vinaigrette is too sharp, add 1/2 teaspoon more honey; if too mild, add 1/2 teaspoon more vinegar. If using lemon zest, stir it into the dressing now.

Dress the salad: pour about half the vinaigrette over the assembled kale and quinoa mixture and toss thoroughly to coat. Taste and add more dressing as needed (you may not need all the dressing).

Add toasted sliced almonds and gently fold them in so they stay crunchy. Garnish with extra avocado slices or lemon wedges if desired.

Serve immediately, or let the salad sit 10–15 minutes at room temperature to allow flavors to meld. Leftovers keep well refrigerated in an airtight container for up to 2 days (add extra avocado just before serving).