Ingredients
Scale
Kale Salad
- ¾ cup quinoa, rinsed
- 1 ½ cups water
- ½ cup golden raisins
- 1 bunch dinosaur kale (or 4 cups baby kale)
- Pinch of sea salt
- 3 green onions, finely chopped
- ¼ cup pine nuts
Golden Turmeric Dressing
- ¼ cup olive oil
- ½ lemon, juiced
- 1 tsp. turmeric
- 2 Tbsp. agave
- ¼ tsp. sea salt
- Pinch of black pepper
- 1 Tbsp. hemp seeds (optional)
Instructions
- Combine the quinoa and 1½ cups of water in a saucepan. Bring to a boil, cover, and reduce heat. Simmer for 8 to 10 minutes, until the quinoa is cooked through and all the water has been absorbed. Remove saucepan from heat. Stir in the raisins, replace the lid, and let the mixture rest, covered, for 5 minutes.
- Meanwhile, remove the tough stems from the kale leaves and discard. Chop the leaves into small, thin pieces and add them to a large serving bowl. Sprinkle in a pinch of sea salt and use your hands to massage the kale leaves until fragrant and slightly softened, about a minute. Stir in the green onion and pine nuts.
- If you haven’t already, remove the lid from the saucepan to allow the quinoa and raisins to cool. To prepare the golden turmeric dressing, whisk together the olive oil, lemon juice, turmeric, agave, sea salt, black pepper, and hemp seeds (if using) in a small bowl.
- Once the quinoa and raisins have cooled to room temperature, stir them into the serving bowl to join the kale, green onion, and pine nuts. Stir to combine. Before serving, drizzle on as much of the golden turmeric dressing as you’d like (you may not use it all) and toss to coat. Enjoy at room temperature or chill salad in the fridge for 30 minutes before eating.
Nutrition
- Serving Size:
- Calories: 236
- Sugar: 11.4 g
- Sodium: 162.7 mg
- Fat: 7.4 g
- Carbohydrates: 38.4 g
- Protein: 6.9 g
- Cholesterol: 0 mg