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Kale and Quinoa Salad

Warm quinoa for the first serving is good; leftovers are great cold
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Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

Salad

  • 4 c. Kale washed, massaged with olive oil and salt, and chopped
  • 1/2 c quinoa cooked and cooled
  • 1/3 c dried cranberries
  • 1/4 c almonds toasted
  • 1/4 c goat cheese or feta cheese

Dressing

  • 1/4 c. Olive oil
  • 1/8 c. Balsamic vinegar
  • 1 T berry jam
  • 1 T Dijon mustard
  • 1 T sugar or honey

Instructions
 

  • Strip kale from stems, wash and spin dry, and massage with 1/2 t olive oil and 1/2 t coarse salt. This will soften and season the kale to give it a perfect texture and taste in your salad.
  • Cook quinoa according to package directions. Either chill it after it is cooked, or serve it warm with the salad. Leftovers that are mixed into the greens will (obviously) be eaten chilled.
  • Combine all salad ingredients. Complete freedom to sub raisins or apricots for the dried cranberries; pecans or walnuts for the almonds; or your favorite cheese.
  • Mix all dressing ingredients, shake or whisk well.
  • If dressing has a bite, cut it with more oil and Dijon. Dress the salad with just part of the dressing, and decide if you want to add it all.