Kale Quinoa Salad

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Time to massage some kale!  I am continuing my lunch planning method of stealing my children’s easy lunch boxes (http://www.easylunchboxes.com) for my salads.  Sunday afternoon I wrestled with a huge bouquet of kale – tore it up, gave it a little love (massage with olive oil and lemon), added some other goodies and packed them up.   I also wasted an hour making healthy turkey meatballs that were universally rejected by all family members.  I know it is bad when even Matty gives it the thumbs down.

The nice thing about kale salads is you can have them basically pre-dressed and you don’t have to worry about wilting.  You sort of need the wilt to soften up those sometimes tough leaves.  When I ate it today I did take a tablespoon of hummus and added water until thinned to a pourable consistency, and used that as additional dressing.  Last night for dinner I added a sprinkle of fig balsamic dressing.  Add something different like that each time keeps it oh so exciting! Ok, too much enthusiasm for dressing, but boredom with your meals is never good.

Matty and Emilie ate some and were down with the avocado and chickpeas in particular – Will physically moved his chair away from me when I sat down with it.  Apparently greens truly frighten some toddlers.

Kale Quinoa Salad

Ingredients

  • 1 cup quinoa (white or red) + 2 cups water- boil water, add quinoa, cook at a hearty simmer for about 10 minutes - until all water is absorbed. Towards the end, turn heat to low and put lid on it for final few minutes.
  • 1 large bunch of kale - leaves torn off stems, then roll them like a cigar and thinly slice
  • 2 coarsely grated carrots
  • 1 can drained and rinsed chickpeas
  • 6 oz feta cheese
  • 2-3 lemons
  • 3 Tablespoons extra virgin olive oil
  • salt and pepper
  • Pita chips and avocado slices for serving
  • dressing of your choice (it needs very little or none even - but if you want to vary it add a drizzle of balsamic or hummus thinned out with water)

Instructions

  1. Put sliced kale into a large bowl - start with the juice of 1 lemon and 1 Tablespoon of oil poured over the greens and a sprinkle of sea salt. Massage the kale like you are kneading bread - it will quickly soften up and wilt. If it is not, add another lemon and olive oil treatment and repeat. Just depends on how much you have.
  2. Add carrots, chickpeas, feta, and quinoa. I put the quinoa in last and squeezed the juice of 1 lemon over that and 1 Tablespoon of olive oil and salt and pepper, so it would be seasoned when tossed in the salad.
  3. Toss all together.
  4. For serving add crushed pita chips and freshly sliced avocado.
http://modernfamilycooking.com/2012/11/05/kale-quinoa-salad/

 

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