recipe for kale salad

start by preparing the Quinoa first. Bring to a boil 4 cups of water with a teaspoon of salt added. Then add 2 cups of lightly rinsed quinoa . Return to a boil then turn burner to low . Cover pot and simmer for 20 minutes. Transfer the grain to a bowl in which you would serve or store the salad. Put in refrigerator to chill.

1 bunch of washed and  middle stem removed  from kale. Then cut it into fronds or rolled like a cigar  then thinly sliced.

1 cup of raisins

1 bunch of scallions



The juice of 1 lime and one lemon

1/4 cup of soy sauce or braggs liquid aminos

1 tablespoon of sugar

1 tablespoon of fresh ginger minced

3 cloves of garlic minced

4 tablespoons nutritional yeast(chick health stores but we think we saw it at a regular grocery store just ask. It adds a cheesy flavor to things.

1 tablespoon of toasted sesame oil.

add a spice you might like ( in the garden season I would add fresh basil)

Add the dressing to the kale and let marinate overnight. In the morning add the cooled quinoa to the salad and stir .Let the salad meld the flavors . Make stir the quinoa is cool before you add it or it will be mush.

Add right before serving some salted and raosted sunflower seeds to garnish and add crunch. This makes a large batch and will keep well in the refrigerator all week.

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Any thoughts?