Quinoa Kale Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 cup dry quinoa cooked the night before and chilled in the fridge
• 3 -5 leaves of kale
• 1-2 tblspn chopped basil and/or mint
• 1/4-1/2 cup chopped cilantro
• 1-2 tblspn chopped parsely
• fresh squeezed juice of 1-1.5 large lemons
• preserved lemons
• sea salt to taste
• fresh cracked black pepper to taste
• ~1/4 cup extra virgin olive oil
• 1/4 cup raw cashew nuts (or can use almond slivers) - coarsely chopped
• roasted pepitas (pumpkin seeds)
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Directions: |
Directions:Cook quinoa the night before and chill in the fridge.
Wash and dry kale leaves, then finely chop into small pieces (~1-2cm). Transfer chopped kale to a bowl and drizzle a small amount of olive oil (~1tbspn) over leaves and massage the leaves with hands until softened (gently for about 30 seconds).
Fluff the quinoa with a fork, then add to kale. You want to make sure the quinoa is not clumped. Add all herbs, lemon juice, olive oil (a little at a time to taste) and 1 tbspn preserved lemon. Mix well. Then add salt and pepper to taste. Mix well. Add chopped cashews and mix again.
Store in Fridge. It tastes better after sitting for a few hours, so the flavors marinate.
Take out at least 30 min before serving. Top with pepitas when serving. |
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Personal
Notes: |
Personal
Notes: Dear Parag and Nayna,
I made this recipe based on a salad I had at Taim in New York City. It's delicious for lunch and travels well for picnics or road trips. Every time I've taken this salad to a pot luck, someone asks for the recipe. I hope you enjoy it!
love,
Alka didi
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