Ingredients:

  • 1 cup dry quinoa (185 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (480 ml)
  • 8 cups curly or Lacinato (dinosaur) kale, stems removed and thinly sliced (about 200–240 g packed)
  • 1/3 cup dried cranberries (50 g)
  • 1/2 cup toasted sliced almonds or chopped walnuts (60 g)
  • 1/2 cup crumbled feta or goat cheese (75 g) — optional
  • 1 small red onion, very thinly sliced (about 1/3 cup) or 2 scallions, thinly sliced — optional
  • 1 medium apple or pear, cored and thinly sliced or cubed — optional
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 2 tbsp fresh lemon juice (30 ml) — about 1 medium lemon
  • 1 tbsp pure maple syrup (15 ml) (or honey)
  • 1 tsp Dijon mustard (5 ml)
  • 1/4 tsp fine sea salt, plus more to taste (1.5 g)
  • 1/8 tsp freshly ground black pepper (pinch)
  • 1 small garlic clove, finely grated or pressed — optional
  • Zest of 1 lemon — optional
  • 1/4 cup toasted pepitas or sunflower seeds (30 g) — optional
  • 1 avocado, diced (serve just before eating) — optional

Instructions:

  1. Rinse quinoa thoroughly under cold water in a fine-mesh sieve until water runs clear.
  2. Combine rinsed quinoa and 2 cups water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly (5–10 minutes) to warm temperature.
  3. Heat a dry small skillet over medium heat. Add sliced almonds or chosen nut and toast, stirring, until fragrant and lightly golden, 2–4 minutes. Transfer to a plate to cool.
  4. Prepare the kale by removing thick stems and thinly slicing the leaves. Place kale in a large bowl, add a small pinch of salt and 1–2 teaspoons of the vinaigrette or a drizzle of olive oil, and massage until softened and darker in color, about 1–2 minutes.
  5. Make the lemon-maple vinaigrette by whisking together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp pepper and grated garlic if using until emulsified. Taste and adjust acidity, sweetness and salt.
  6. Assemble the salad: add warm or room-temperature quinoa to the massaged kale, then add dried cranberries, toasted nuts, onion or scallions, apple or pear if using, and crumbled feta. Pour about 3/4 of the dressing over the salad, toss well, and add more dressing to taste until evenly coated.
  7. Let the salad rest 5–10 minutes to allow flavors to meld and kale to soften further. Taste and adjust seasoning with salt, pepper and lemon. Garnish with lemon zest, extra nuts, seeds, or avocado just before serving.