There's something about summer and pregnancy that makes me crave salads like crazy! I can't get enough salad. I've made this kale & quinoa salad several times (and I've eaten Panera's Greek Kale & Quinoa salad several times…delicious…and Malone's kale & quinoa with salmon…fabulous). No one else in my family is wild about this combo of flavors/textures, but I think it's awesome. (Matthew is not a picky eater but raw kale is a bit too…chewy for him. And that's okay. More for me.)
So you just cook the quinoa (takes only about 15 minutes), throw in the minced kale and Craisins, toss it with the vinaigrette and top with the sliced onions and goat cheese. Hello delicious.
I've eaten this warm, room temp & cold. All 3 ways are my favorite.
Kale & Quinoa Salad
1 cup dry quinoa, rinsed well in a sieve
2 cups water
1 bunch kale, leaves stripped from stems and finely chopped
heaping 1/2 cup Craisins
Sliced almonds, toasted (about 3/4 cup, but do as many as you like)
Goat cheese, crumbled (about a cup, maybe more)
1/4 cup extra-virgin olive oil
1/4 cup lemon juice (about 2 lemons, juiced)
1 tsp salt
1/2 tsp pepper
Cook the quinoa in the water in a medium sauce pan. Bring to a boil, reduce to simmer and cook for about 15 minutes until water is absorbed. Stir in the chopped kale and Craisins. Toss with the vinaigrette. Add the almonds and goat cheese to taste - you can sprinkle on top or mix them into the salad. (I tend to sprinkle them on top because goat cheese tends to dissolve into salads if you mix it too much.)