Kale and Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Kale

  Raw

  1 cup, chopped or 67g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Dill

  Fresh

  2 tsp or 0.4g

• Ricotta Salata

  Sheeps Milk - Wegmans

  1 oz or 28g

• Lemon zest

  1 tsp or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Mustard

  Prepared, yellow

  3 tsp or 1 packet or 15g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Rinse quinoa well in a small colander. This is essential to remove bitterness. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15 to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa on a plate to cool quickly. Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste, then dig in.

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