Kale And Quinoa Salad With Plumped Cranberries Goat Cheese And Lemon Dressing Recipes

KALE AND QUINOA SALAD WITH PLUMPED CRANBERRIES, GOAT CHEESE, AND LEMON DRESSING

Steps:

• In a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pot from the heat, stir in the dried cranberries, and cover the pot. Let the quinoa and cranberries steam with the lid on for 10 minutes, then plump with a fork and set aside.
• Meanwhile, make the dressing: In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup, garlic, salt, and pepper, and whisk until blended.
• Place the chopped kale in a big salad bowl. Sprinkle a small pinch of salt over the kale and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and fragrant, and reduced in volume by about one-third. Add the celery to the bowl.
• In a small skillet, combine the almonds and olive oil and cook over medium heat, stirring frequently, until the almonds are fragrant and golden on the edges, 5 to 8 minutes. Watch closely! Pour almonds into the salad bowl.
• While the quinoa mixture is warm, add it to the salad bowl. Drizzle in most of the dressing and toss to coat. Taste. Add the remainder of the dressing if needed. Wait until the salad cools to room temperature before adding the goat cheese. Serve immediately or keep chilled for up to 4 days.

KALE SALAD WITH QUINOA AND CRANBERRIES

Steps:

• Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
• Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls-literally rub the leaves between your fingers-for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it's worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
• Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
• Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
• Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.