Maple Kale and Quinoa Salad
This sweet and garlicky vegetarian dish is nourishing enough to be a main meal. Can be served warm, as a hearty pilaf.
Makes 8 servings
Total Time: 30 minutes
2 cups uncooked quinoa, any variety
4 cups broth or water
4 QT loosely packed baby kale or bite-sized kale pieces ripped from the stem
6 cloves garlic, peeled and chopped fine
1/3 cup maple syrup
¼ cup olive oil
3 T apple cider vinegar
1 tsp salt
1 cup slivered almonds or pine nuts for optional garnish.
Combine quinoa and liquid in a 4 QT saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes. In the meanwhile, add kale to a large bowl (at least 4 QT). Set aside. In a pint-sized jar, combine garlic, maple, oil, vinegar and salt. Using a lid, shake jar until well blended. When the quinoa is finished cooking, transfer to the bowl of kale. Add dressing and carefully toss together ingredients using salad tongs or long wooden utensils. Garnish with slivered almonds or pine nuts.