This salad is lovely with the addition of apples or fresh stone fruits, such as peaches or nectarines. Cut into 1/2 inch chunks, and be sure to catch the sweet juice drippings in the bowl. You can also substitute other grain products for the quinoa, such as rice (pictured in the photo) farro, wheat berries or couscous (follow specific cooking directions on the package for each product).
- 1 cup dry quinoa
- 2 cups water
- olive oil
- 1/2 medium red onion, finely chopped
- 2 large leaves (or 4 medium) of kale
- 1 cup chopped herbs (such as parsley, arugula, cilantro, or a mix)
- 1/3 cup shelled pistachios, roughly chopped
- 1/3 cup dried cherries, roughly chopped
- 2-3 green onions, finely chopped
- 1 clove garlic, pressed
- zest and juice of one small lemon
- 2 tablespoons olive oil
- freshly cracked pepper
- Put quinoa, water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and cover. Cook for about 10-15 minutes. Remove from heat and cool.
- Heat a skillet over medium and add a small amount of olive oil to coat the pan. Add red onion and garlic and cook until onion is starting to brown and is very soft. Place into a serving bowl.
- Remove stems from kale and finely chop leaves – you should have about 2 cups kale. Place in a serving bowl. Add the cooked onions, herbs, nuts, fruit and green onions.
- Add quinoa to the kale mixture. Toss together garlic, lemon juice and zest, olive oil, and salt and pepper to taste. Set aside for 10 minutes so flavors can meld. Add to salad mixture and toss ingredients to combine.