Ingredients:

  • 1 cup White Quinoa, rinsed well
  • 1 3/4 cups Water or low-sodium Vegetable Stock
  • 1/2 tsp Fine Sea Salt (for quinoa)
  • 1 large bunch Curly or Lacinato Kale, de-stemmed and roughly chopped
  • 1/2 cup Dried Cranberries (Craisins)
  • 1/2 cup Toasted Pecans or Walnuts, roughly chopped
  • 1/4 cup Crumbled Feta or Goat Cheese (optional)
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Apple Cider Vinegar (ACV)
  • 2 Tbsp Pure Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1/2 tsp Fine Sea Salt (for dressing)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. Combine rinsed quinoa, water or stock, and salt in the saucepan.
  2. Bring mixture to a boil over medium-high heat. Immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes.
  3. Remove the lid, fluff the quinoa with a fork, and spread it onto a plate or tray to cool completely before assembly.
  4. Prepare the Vinaigrette: In a small jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Secure the lid tightly and shake vigorously for 30 seconds until the dressing is well-emulsified.
  5. Prepare Kale: Wash the kale thoroughly, strip the leaves away from the tough central stems, and chop them into bite-sized pieces (about 1-inch).
  6. Massage the Kale: Place the chopped kale in a large sturdy bowl. Drizzle 1–2 tablespoons of the prepared vinaigrette over the kale. Use clean hands to firmly squeeze and rub the dressing into the kale leaves for 2 to 3 minutes until the kale softens significantly.
  7. Assemble the Salad: Add the cooled quinoa, dried cranberries, and chopped toasted pecans or walnuts to the bowl with the massaged kale. Pour about 3/4 of the remaining vinaigrette over the ingredients.
  8. Toss gently but thoroughly until all components are evenly coated.
  9. Finish and Serve: If using, sprinkle the crumbled feta or goat cheese over the top. Taste the salad and add the remaining dressing, extra salt, or pepper as needed. For best flavour, cover and chill for at least 30 minutes before serving.