Quinoa Kale Apple Salad
I didn’t think I’d love Pinterest as much as I do, but I’m hooked. I’ve been slowly adding recipe pictures to my boards of things I want to cook, and love the image inspiration. When I came across a photo for this Quinoa Kale and Apple salad, I knew I’d love it (sans feta cheese and sprouts).
I was also excited to use this Organic Tricolor Quinoa that I got from Trader Joe’s, which I cooked in the rice cooker the night before and cooled in the fridge.
I followed the recipe exactly, except for leaving out the feta cheese and pretty much doubling or tripling everything else. I started with two cups of dry quinoa (which made at least four cups cooked, if not more). Then I massaged an entire bag of chopped curly kale. The original recipe didn’t call for massaging the kale, but I prefer it this way with just a drizzle of olive oil and a dash of salt.
I then diced three McIntosh apples and added the quinoa, apples and kale together before whisking the dressing. For this larger batch I used:
4 Tbsp dijon mustard
7 Tbsp olive oil
juice from one lemon
salt and pepper to taste
I combined all ingredients in a jar and shook it like crazy before drizzling it over the salad.
This salad is ridiculous. It is so amazingly good, and I take absolutely no credit for coming up with it, but I am more than happy to eat all of it. If you haven’t jumped into the delicious world of curly kale, this recipe is your opportunity. The salad is nutty from the quinoa, sweet and crunchy from the apples, and a little spicy from the mustard. I thought of adding tiny cubed pieces of tofu or even flaked canned salmon to the mix, but I’m glad I didn’t. This salad is perfect as is.
And now for the Laptop Lunches Bento Box winner: Cindy A! Her lunch idea was to pack hummus, veggie sticks for dipping, and avocado chunks drizzled with lemon-infused oil. Yum! I’ll contact you for your address, Cindy!