Kale-Quinoa Salad

A friend of ours brought this salad to a party and we just fell in love with it (thanks Bob and Cathy Murphy!!)   I’m told the original recipe came from Mary Caraher from Elkins, West Virginia (so hats off to Mary, too!)   Anyway, I came home from the party the next day craving this salad.  Seriously, I never crave salad, but there was just something so special about this one.   I can’t describe it to you.  You’re just going to have to try it.  Quinoa (pronounced ˈkiːnwɑ’) is a grain seed in the grass family.  It’s high in protein and gluten-free, and has kind of a nutty flavor.  You can usually find it near the rice section of your grocery store.  Kale is super high in beta carotene, vitamins K & C and calcium.  Garbanzo Beans (Chickpeas) are an exellent source of fiber, iron and protein.  You just can’t go wrong with this salad!  If we eat enough, we might live forever! J  At the very least you’ll love the taste and your body will thank you for it.  But I must warn you . . . it’s addictive!   Enjoy!

Kale-Quinoa Salad

  

Ingredients
1 cup Quinoa, well rinsed and drained

1 can garbanzo beans, drained and rinsed
1 tbl olive oil

1 tbl cumin

3/4 of a large bag of Kale, stems removed coarsely chopped
1 cup chopped pecans or walnuts
1 cup currants, raisins or craisins (we used craisins)
1 cup crumbled feta or blue cheese
½ cup fresh parsley, finely chopped

1 cup finely chopped red onion (optional - we added this to the original recipe)

Dressing
4 tbl olive oil
3 tbl lemon juice
2 tsp Dijon or spicy brown mustard
2 cloves garlic, crushed and minced (to a paste)
½ tsp sea salt
1 tsp ground black pepper

Directions

• Prepare the Quinoa as directed on the package, then allow to completely cool
• Saute the garbanzo beans in olive oil for a few minutes and sprinkle cumin over as you sauté
• Remove garbanzo beans from heat and allow to cool completely
• Combine the Kale, pecans, craisins, feta cheese, parsley and red onion in a large bowl
• Add the cooled Quinoa and garbanzo beans (with pan drippings) and toss well
• Whisk together all the dressing ingredients and pour over the salad - mixing in well
• Let sit for about ½ an hour before serving (or can be made ahead of time)