Just delicious. Make it on the weekend and take it to work for lunch all week long! The flavor keeps getting better as the week progresses.
- 1 head of organic lacinato kale – stems removed and shredded (in a food processor if you have one) (Lacinato or Dino kale contains less oxalates.)
- 2 cups cooked organic quinoa. (Cooked in organic, pasture-raised bone broth. You can find organic bone broth in many grocery stores.) Cook quinoa according to package directions.
- 1/4 cup feta cheese or goat cheese (optional)
- 1/4 cup organic raisins and/or dried organic cranberries (optional)
- Sliced turkey breast (optional)
- juice of one lemon, one lime, one grapefruit, and one orange – organic if possible
- Zest of the lemon and orange; about 1/2 teaspoon
- 1-3 tablespoons of real maple syrup or raw honey – use as little as possible, according to your taste. (It’s still sugar, but at least it contains nutrients, unlike cane sugar.)
- 1/2 cup organic extra virgin olive oil
Put the shredded kale in a bowl. Pour the hot cooked quinoa over it and let it sit to softly steam the kale. Once it cools, add the ingredients of your choice. Toss with dressing and keep covered in refrigerator until you’re ready to eat it or pack it for lunch. The salty feta cheese tastes so good with the slightly sweet dressing and the sweetness from the raisins/cranberries.
Juice the citrus into a glass container and add the zest. Stir in the maple syrup/honey. Slowly pour in the olive oil, while vigorously whisking. Store in the refrigerator if you don’t use it all on the kale-quinoa salad. It makes a delicious salad dressing.