Kale and QUINOA

Every summer get-together I make this salad as my “healthy” option to go along with the hotdogs and brats.  I make a double batch so that I have plenty of leftovers for my lunches for the next few days, because this salad tastes better with each day.

Serves a group, leftovers are awesome

½ cup dried quinoa

1-1/4 cup water for cooking quinoa

4 cups torn kale

1 tablespoon olive oil

1 can chickpeas, or white beans

1 red pepper, chopped

1 red medium onion

½ cup crumbled feta cheese

¼ sliced almond or walnuts

Dressing

Juice of 2 lemons freshly squeezed

3 tablespoon olive oil,

1 tablespoon white wine vinegar

1 clove garlic

Salt and pepper to taste

1 teaspoon fresh dill, finely chopped

Cook the quinoa according to the package, which usually consists of boiling the water, adding the quinoa, bring back to a boil and once that is reached let simmer for about 15 or so minutes.  That being said there are lots of ways to cook quinoa, pick your favorite.  Once done fluff and salt and pepper to taste.  Set aside.

With your clean and torn kale, drizzle the oil and a pinch of salt on top.  Message the kale with your fingers for a minute or two. Mix in the quinoa. Set aside.

To make the dressing mix all dressing ingredients together.  Combine until somewhat smooth.  Pour the dressing over the kale and quinoa and stir to combine.  Top with cheese and nuts.