A bright, lemony salad with kale, quinoa and feta. It's a copycat recipe for Whole Foods' Lemon Kale Soofoo Salad. Feel free to substitute soofoo for the quinoa.
Ingredients
1 bunch organic curly kale
½ tsp Himalayan pink or fine kosher salt
3 tbsp olive oil
2 tsp organic sugar
Few shakes ground black pepper
⅓ cup chopped pecans
¼ cup dried cranberries
⅓ cup chopped feta
3 c cooked, cooled quinoa*
Zest of 1 lemon
Fresh lemon juice to taste, but at least ¼ cup
*To make 3 c quinoa you need 1 c quinoa and 2 c water. Rinse the quinoa well and add to saucepan with the water and bring to a simmer. Allow to simmer slowly, with lid off, until all the water has been absorbed. Turn off flame, cover and allow to steam for 10 minutes. Take off lid, fluff and allow to cool.
Method
Prepare your washed and dried kale by removing large stems and tearing or cutting leaves into pieces no more than a couple of inches square, or into strips about an inch wide. Place kale pieces into a large salad bowl and toss with the salt. Rub salt into the kale well and massage so as to break some of the cell walls. Next, pound the kale a bit with the end of a wooden spoon. Set aside for 45 minutes. Toss well with the oil, sugar and pepper. Set aside for another 30 mins. Kale should be somewhat softened and wilted, but still have some life left.
Toss pecans, cranberries, feta and quinoa into prepared kale.
Add lemon zest and juice and toss.
Taste and adjust seasonings to your liking.
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/lemon-kale-quinoa-salad-its-really-good/