Kale Quinoa Salad

What you will need:

½ c uncooked quinoa

1 small bunch kale (4-6 leaves)

4 Tbsp Patricia and Paul Lemon fused EVOO

2 Tbsp Patricia and Paul Raspberry Dark Balsamic Vinegar

2 tsp grainy Dijon mustard

2 tsp honey

1 shallot, diced

½ c pecans or almonds

½ c dried blueberries

¼ c crumbled feta cheese

Preparation:

Bring 1-1/2 c of water to a boil in a small saucepan over high heat. Rinse the quinoa well, and then add it to the boiling water. Stir gently then turn down the heat to medium and simmer, partially covered, for 15 minutes, or until the quinoa is soft and the water has been absorbed.

Remove the stems from the kale and tear the leaves into bite-sized pieces or cut them into ribbons for a prettier presentation. Toss the kale into a serving bowl, drizzle 1 Tbsp of the olive oil over it, and massage the leaves well. As you rub the oil in, the will turn from a dull green to a shiny, bright green.

In a small bowl or Mason jar, place the remaining olive oil, balsamic, mustard, and honey to taste. Whisk or shake well to combine.

Fluff the warm quinoa in the pot, drizzle half the dressing over it, and mix well. The warm quinoa will soak up the dressing, which will add lots of flavor to your salad.

Place the quinoa on the kale and gently toss. Sprinkle with the shallots, pecans, blueberries, and feta cheese. Drizzle with the remaining dressing before serving.