Unless you live under a rock or missed the train, you know that kale and quinoa are taking over the world. Or at least in the culinary sense. Everywhere I look it’s kale this and quinoa that. And you know what? It’s music to my ears. These two super foods are staples in our diet and I’m happy to incorporate them whenever I can.
A few months back some friends of ours had us over for dinner. Heather, made a great quiche with ham, goat cheese and sauteed kale. I couldn’t help but be envious as her 3 year old daughter mowed it. My kids? Not so much. According to my five year old, he doesn’t eat green foods because he’s “saving them for later.” Her husband joked that they eat kale with and in everything. So if her daughter wants to eat, she’d better like kale. Otherwise she would starve.
The conversation quickly turned into Heather and I going back and forth on how we like to use kale. This salad is an interpretation of one she makes often. She’ll make a big batch and keep in the fridge to nosh on through the week. She adds goat cheese and uses Udo Oil but I had neither on hand. I also added the macadamia nuts as I like the salty, crunchy texture they add to the salad.
This is definitely a kale salad with quinoa. You know, opposed to a quinoa salad with kale. Heavy on the greens, this salad we leave you feeling like you got your daily dose (and then some) of antioxidant rich veggies. I made an extra large batch thinking we would have it to snack on but as you can see by the last picture, my husband and I ate the entire bowl in one sitting. I guess next time I’ll need to double it!
With may kale salads on my site, this is one of my favorites. Perfect as a side dish to roast chicken or perfect for a light lunch or dinner.
- 8 cups finely diced kale
- 3 tablespoons fresh lemon juice
- 1-2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- pinch salt
- 1-1/2 cups cooked & cooled quinoa
- 3 tablespoons chopped macadamia nuts
- 3 tablespoons dried cranberries
- 1/2 avocado, diced
- Place chopped kale in a large bowl. Add lemon juice, rice vinegar, olive oil and salt. Massage into the kale and let sit (about 5 minutes) while you gather the other ingredients.
- To the kale, add the cooked and cooled quinoa, chopped macadamia nuts, and dried cranberries. Toss to combine ingredients. Divide salad between two or three plates and top with diced avocado.