What is not to like about kale? The combination of kale and quinoa and vegetables makes a great salad. This salad keeps well in the fridge for a day or two and makes a great lunch to take to work. Both the DH and I really enjoyed this salad. The other thing I liked about the salad dressing was that the chia seed acted as a thickener in the dressing. This salad is can be served any time of the year and is not just a summer salad.
|Chopped carrots and pepper.|
|Baby kale before steaming.|
|Parsley has been added to the bowl.|
|Kale draining in the steamer.|
|Salad ready for serving.|
1 cup uncooked quinoa
3 to 4 loosely packed cups of kale leaves, chopped
1 glove of garlic, minced
3 tbsp lemon juice
a bit less than a 1/4 cup of olive oil
1 tsp chia seeds
1/2 tsp agave
1/2 tsp cumin powder
1 carrot, finely chopped
1 celery stalk, finely chopped
1 coloured pepper, finely chopped
1 handful of fresh parsley, chopped
salt and pepper to taste
Cooked the quinoa according to directions on the package. Let cool. While the quinoa is cooking, mix together the dressing of garlic, lemon juice, olive oil, chia seeds, agave and cumin. The dressing needs to sit for at least 10 minutes in order for the chia seed to soften and thicken the dressing. Steam the kale for three minutes in order to soften it.
To a large mixing or serving bowl, add the quinoa, kale, parsley and vegetables. Combine. Add the dressing and mix. Serves 4 to 5.