I tried this fantastic kale and quinoa salad at a restaurant in Atlanta. It was so good that I think I could have eaten it as my main course, not my side dish. I asked the server to find out how to make it and he gave me the lowdown. I’m passing the recipe on to you.
It is so fresh and bright that you will absolutely love it. But it is not overpowering so it pairs well with almost anything. However, I think seafood matches it best.
You need quinoa, kale, lemon juice, grapes and parmesan cheese. I always cook my quinoa in chicken stock for extra flavor, but it’s not necessary.
Always, always, ALWAYS rinse your quinoa before cooking. Most of the bitterness is on the outside so rinsing it away will make your quinoa taste much better.
Cook quinoa according to instructions. Use 1 C. quinoa to 2 C. liquid. When it is cooked, allow the quinoa to cool to room temperature.
While the quinoa is cooking, chop kale very finely. I used 5 full leaves, cutting the leafy part from the stalks, discarding stalks and then chopping the leaves. You should end up with 2 1/2 C. chopped kale.
Also, quarter your grapes. You should have 1 C. quartered grapes. (Just keep cutting them up until you get 1 C. I didn’t really count how many grapes it was.)
In a bowl mix together the kale, grapes and the juice of 1 lemon. Once the quinoa has cooled, add that as well and mix to combine. Toss in 1/2 C. grated parmesan cheese and mix again.
Voila! It is ready to serve.