One day I was looking for something for lunch that was gluten-free and vegan. In other words, free of all food fun. I wasn’t coming up with much until I spotted this recipe for Warm Kale and Quinoa Salad in Kris Carr’s Crazy Sexy Kitchen cookbook. I didn’t have kale on hand, but that kind of thing has never stopped me before. I substituted some mixed spring greens instead and it was perfect.
This dish is great as a nice lunch, a supper side, or, on fast days in Lent, as a main course for dinner. It can be made in just a few minutes, and quinoa is a protein powerhouse for those who don’t eat meat. Here you go…
Ingredients
2 cups quinoa (make sure you rinse it really well before cooking)
3 cups water
2 cups chopped or shredded kale (or spinach, mixed spring greens)
3 tablespoons pine nuts, raw or toasted, or slivered almonds (I went with toasted pine nuts)
3 tablespoons currants, raisins or dried cranberries (I went with cranberries)
2 tablespoons lemon juice
1 tablespoon olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Preparation
In a small pot on medium heat, add quinoa and water, and bring to a simmer. Reduce heat to low, cover, and continue to cook for 10 to 12 minutes. Remove from heat and fluff with fork.
Add the shredded kale (or greens) on top of the quinoa and cover for a few minutes to allow the kale to steam.
Add pine nuts, dried cranberries, lemon juice, olive oil, salt, and pepper. Mix all ingredients thoroughly and serve warm or cold.
Serves 4 as a side dish.
