A beautiful and delicious mix of Blue Scotch (traditional curly), Redbor, Red Russian, and Lacinato/Dinosaur kale. Great for sauteeing and braising, or use fresh for an instant salad mix.
Our greens are spray-free but have had little to no noticable pest damage - they look amazing this year!
~Quinoa Kale Salad~
1 cup Quinoa (yields 3 cups cooked)
1 bunch Kale, chopped
2 Honeycrisp Apples, chopped
1/4 cup Pepitas (pumpkin seed kernels)
1/4 cup Extra Virgin Olive Oil
2 tbs Agave Nectar
2 tbs Lemon Juice
Pinch of Salt
- Cook quinoa according to package instructions. Cool completely.
- Destem and chop kale finely, which is easily accomplished by rolling leaves together and slicing. I like to use a mix of kale - curly Blue Scotch, flat Lacinato/Dinosaur, and flavorful Red Russian - but any work alone too.
- Coarsely chop apples. These will give the salad crunch and be a main flavor, so I like to use a crisp and sweet variety I know I love.
- Whisk together dressing in a separate bowl. If using fresh lemon, I like to add a little lemon zest and cut out just a bit of the juice as fresh is more flavorful.
- Add dressing to cooled quinoa and mix well.
- Pour dressed quinoa over chopped kale, apples, and pepitas. I find it's easier to combine if the quinoa goes on top, instead of trying to mix the kale and other ingredients into the bowl of quinoa.
- Serve cold. The salad can last several days in the refrigerator, though the kale looses its crunch after a day or two in contact with the olive oil. If making ahead, I suggest mixing in the kale not long before serving.