Kale & Quinoa

I’m working from home today in a desperate bid to focus on the 300-page curriculum that needs to be edited by Friday. Fortunately, I picked up a new stash of CSA vegetables last night, so I had plenty of food on hand for my working-from-home lunch.

And so, in honor of National Kale Day, I present you with a recipe fit for ladies who lunch (in their sweatpants)…

Kale and Quinoa Salad

  • 1 cup uncooked quinoa
  • 4 tablespoons olive oil
  • 2 small onions, thinly sliced
  • 2 garlic scapes or garlic cloves, thinly sliced
  • 1 jalapeño, seeded and minced
  • 2 sweet peppers, any color but dark green, diced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 bunch kale, cut into thin strips
  • 1 bunch curly parsley, roughly chopped
  • 1/4 cup raw sunflower seeds
  • Salt and pepper
  1. Thoroughly rinse the quinoa, add two cups of water, and bring to a boil along with a good pinch of salt. Lower heat and simmer for 10-15 minutes until quinoa is tender and water is absorbed.
  2. Heat 2 tablespoons of the olive oil in a cast iron skillet over medium low heat and add the onion, stirring frequently until soft and starting to brown. Then add the garlic and cook for a few more minutes before adding your peppers. Cook until the peppers are tender but still firm. Turn off the heat and add some salt and black pepper.
  3. Whisk the Dijon mustard, white wine vinegar and some black pepper in the bottom of a large bowl. Gradually whisk the remaining two tablespoons of olive oil into your dressing and then add the kale, stirring to ensure that each piece is coated.
  4. When the kale is just starting to wilt and the quinoa, peppers and onions have all cooled a bit, mix them together along with the parsley and sunflower seeds. Let sit for 20 minutes or until you need a copyediting break.

Kale and Quinoa Salad

This recipe makes enough for three or four lunches and is perfectly happy to marinate for a few days in the fridge. Double it and you’ve got a great contribution to a potluck picnic. I threw some halved cherry tomatoes on top for my lunch and may add some feta cheese when I have it for dinner.

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