Kale Quinoa Salad

 This kale and quinoa salad is loaded with nutritious ingredients and topped with a simple vinaigrette. Kale, quinoa, cucumbers, and tomatoes are among the ingredients.

3 cups packed kale washed and dried and cut into small bite-size pieces

2 cups cooked quinoa at room temperature or chilled

1/2 cup diced cucumbers diced into 1/4 inch cubes

1/2 cup diced cherry or grape tomatoes

 

VINAIGRETTE

1/2 cup extra virgin olive oil

3 tbsp white wine vinegar

1 tbsp apple cider vinegar

2-3 tbsp honey

2-3 tbsp lemon juice

 

In a small bowl, add all vinaigrette ingredients. Whisk until everything is thoroughly mixed. Taste and adjust as needed.

Add kale to a large salad/mixing bowl. Add in half of the vinaigrette. Using clean hands, massage the vinaigrette into the kale by applying pressure and rubbing kale leaves between your fingers. This will help break down the kale and soften it. Do this for about 1 minute. Mix kale with the dressing already in a salad bowl, then set aside for about 20 minutes to allow the kale to further soften.

 Add the cucumbers, tomatoes, and quinoa after 20 minutes. Combine with the dressing that is already in the salad bowl. Taste and adjust the amount of dressing as needed. It's fine if you don't use the entire amount of dressing. I generally use about two-thirds of it. Refrigerate the salad for at least 30 minutes. This will allow the dressing's flavors to develop. Because the salad holds up well, you can make it ahead of time and chill it in the refrigerator for a couple of hours or overnight.