Shredded Kale Salad with Pine Nuts and Cranberries
Serves 4
1 cup quinoa
11/4 cups water
1 large bunch kale, stems removed and leaves chopped very fine
4 Tbsp extra virgin olive oil
8 sun dried tomatoes in oil, drained and sliced
1 6-oz jar of artichoke hearts, drained
1 tsp minced garlic
1/4 cup toasted pine nuts
1/4 cup unsweetened cranberries (no sugar added)
3 Tbsp raw apple cider vinegar
Juice of 1/2 lemon
2 tsp honey
Course salt and ground pepper to taste
Basic quinoa cooking procedure:
In a fine mesh strainer, rinse dry quinoa under cold running water until water is clear.
Transfer quinoa to large saucepan and toast over medium heat until water is evaporated and you smell a nutty aroma.
Add water and a pinch of sea salt. Bring to a boil, cover and reduce heat to medium-low, and simmer until water is absorbed and quinoa is tender, about 15 minutes.
Remove from heat and let stand with the cover for 5 more minutes. In a large bowl, add 2 tablespoons olive oil and massage the finely shredded kale leaves with a pinch of sea salt until some of the oil is absorbed and the kale softens and wilts in size. Add the warm cooked quinoa to the kale.
In a small bowl, whisk together the remaining olive oil, lemon juice, vinegar and honey. Add all the remaining ingredients to the quinoa kale mix and toss to combine. Season with salt and pepper to taste.
Recipe courtesy of Christine M. Okezie, a board-certified holistic health counselor and trained natural foods chef. She offers healing strategies based on whole foods nutrition and life coaching skills. For more information, call 201-889-5001 or visit YourDeliciousBalance.com.
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