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Kale and Quinoa Salad Recipe

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This recipe for Kale and Quinoa Salad is from The McGhee Family Cookbook, Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chicken broth
1 cup quinoa
10 leaves kale, cut into small pieces
Dressing:
6 tablespoons olive oil
4 tablespoons lemon juice
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1 teaspoon fresh cracked black pepper
1/2 teaspoon ground sea salt
1 cup pecans
1 cup currants
3/4 cup shaved parmesan
Directions:
Directions:
Bring broth to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and parmesan cheese to the dressed kale and toss to incorporate.

 

 

 

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