Make ahead, kale and quinoa Salad

I would categorize kale as a super food.  Kale and members of the Brassica family, are  rich in many minerals and vitamins. It has  anti-viral nutrients, rich with  anti-oxidants such as  polyphenolic flavonoid, vitamins A,B-6, C, K, and minerals.  Scientists have found that these foods  can help support and lower the risk of stroke, coronary heart disease, inflammation and oxidative stress. The best way to prepare kale is to wash it thoroughly in running water and then soak it  in saline water (water with sea salt – taste, as you want it very salty)  for 10-15 minutes to remove soil, dirt and residual fungicide/insecticides. You need to remove the vein from the kale – this is very bitter. I’ve attached a video to show how to do this.

kale deveining

Kale should be avoided if you are taking anti-coagulants such as warfarin – Kale is high in vitamin K and can become toxic when taken with medications like warfarin.

Quinoa added to this gives you just enough carbohydrate to give this alittle substance. Recall that quinoa is a resistant starch, you can consider this a healthy carb.

I have only recently started eating kale raw. I grew up always thinking that kale would cause indigestion.  Going on the raw diet, I learned that cooking it would remove the natural  nutrients from the food source. The following recipe has you marinating the kale in a dressing, essentially like a ceviche – cooking in lemon. I find this takes the bitterness off the kale.

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Kale and Quinoa Salad BigOven - Save recipe or add to grocery list
The kale is marinated in a lemon vinaigrette. You'll soak the kale for about 30 minutes, the dressing's lemon base will soften the kale and season it. Add the romano cheese, nuts and cranberries before serving.
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Prep Time 10 min
Servings
Ingredients
Dressing
Prep Time 10 min
Servings
Ingredients
Dressing
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Instructions
  1. Whisk all dressing ingredients together in a small bowl. Season with salt/pepper to your taste.
  2. Let stand for 1/2 hour.
  3. In larger bowl, combine kale and dressing.
  4. Let this marinade for a 1/2 hour up to 2 hours.
  5. When you are ready to serve, toss in the quinoa with the kale. Add almonds, cranberries and romano cheese.
  6. Serve