Thanksgiving… for one. IT’S NOT AS LONELY AS YOU THINK!
Good food makes it that much better. This salad is super wholesome, satisfying and delicious. If you feel so inclined, you could add other fresh vegetables such as cucumber, zucchini, radishes, shredded carrot, sprouts, mushrooms… the list goes on. However, as a simple salad with just kale and quinoa, this is sure to please any guest (or lack of guest…)!
WARM KALE AND QUINOA SALAD:
- 1 cup uncooked quinoa
- 2 cups water
- 2 cups kale, roughly chopped/ripped
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice (or lime juice)
- 2 tablespoons raisins (or dried cranberries/cherries)
- 2 tablespoons raw almonds, chopped
- Salt and pepper, to taste
In a medium saucepan over medium heat, bring water to a rolling boil and add quinoa; cook covered for 15-20 minutes, or until all the water is absorbed.
Remove cooked quinoa from heat and quickly place chopped kale in the pot with the quinoa and put the lid back on for 3 minutes (This lightly steams/wilts the kale).
Transfer the quinoa and kale into a large bowl and drizzle the olive oil and lemon (or lime) juice. Mix in the raisins and chopped almonds. Season with salt and pepper.