Kale and Quinoa Salad

INGREDIENTS

For the Salad:

• ½ cup dry quinoa (about 1.5 cups cooked)
• 10 ounces kale, loosely packed (about 8-10 cups)
• 1 tablespoon olive oil
• ½ cup slivered almonds
• ¼ cup dried tart cherries, roughly chopped
• 3 green onions, thinly sliced
• 2 ounces cotija cheese, crumbled or finely grated
• ½ teaspoon lemon zest

For the dressing:

• 2 tablespoons olive oil
• 1 ½ tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon black pepper, or more to taste

DIRECTIONS

1. Rinse quinoa thoroughly in a fine mesh strainer or colander. Add quinoa and 1 cup water to a small pot and bring to a boil. Reduce heat to simmer for approximately 12 to 15 minutes, or until all water is absorbed. Transfer quinoa to a shallow dish, cover, and refrigerate while preparing the remaining salad components.
2. Roughly chop the kale, removing any large, tough stems. Add kale and 1 tablespoon olive oil to a large bowl. Use your hands to gently massage the oil into the kale until it just starts to wilt. This will help soften the kale to allow for easier chewing. Make sure not to over-massage – you don’t want mushy kale!
3. Add the almonds, dried cherries, green onions, cotija cheese, and lemon zest to the kale.
4. Once quinoa has cooled, add it to the salad bowl. Stir to combine all ingredients.
5. Whisk together the dressing ingredients in a small bowl. Pour dressing over the salad mixture and stir to combine. Serve immediately and enjoy!

VARIATIONS & TIPS

• Pay close attention to the Nutrition Facts label on the dried cherries as the added sugar content can vary greatly. The cherries used in the nutritional analysis for this recipe are unsweetened (no added sugar). You could also substitute dried cranberries or raisins instead of cherries.
• Look for slivered (or sliced) almonds that are unsalted. Roasted, unsalted almonds are delicious – you can buy them roasted, or you can lightly toast them in a skillet on the stovetop.
• Leftovers can be kept in the fridge for up to 4 days.
• If you are unable to find cotija cheese, you can use queso fresco, feta, or parmesan instead.
• When making the dressing, first add the honey to the small bowl. Microwave for 5-7 seconds, then add remaining dressing ingredients. This trick helps soften the honey to allow for easier mixing of the dressing.

NUTRITION FACTS

YIELD: 4 servings

Calories: 366 per serving, Carbohydrates: 31g, Fiber: 5.5g, Sugar: 8g (1.4g added sugar),

Protein: 11g, Fat: 23g, Saturated fat: 4.6g, Cholesterol: 15mg, Sodium: 307mg

*Nutrition facts will change as variations and substitutions are included.

SOURCE: Adapted from Smitten Kitchen