This is a recipe that I simply adore. Dark leafy greens, especially kale, are one of those things that my body just craves when it doesn’t have enough of it. I’ll eat kale strait off the stem, however, that’s not the case with everyone and I’ve found it all depends on the preparation to make it delicious. I usually make this or a variation of it at least bi-weekly, and have shared the recipe with many people, ranging from hamburger lovers to raw food enthusiasts, all who savor and enjoy it. I will take pictures next time and upload them to this post, but in the time being…

 

Quinoa Kale Salad

1 cup dry quinoa

2 cup water

pinch of salt

Bring the water to a boil in a pot. Add the quinoa and salt and stir. Return to a boil, cover, and reduce heat to low. Simmer 15, check to make sure all water is absorbed, remove from heat and leave covered until needed (the warm quinoa will help wilt the kale when tossed all together). While quinoa is cooking, chop up the following to desired size and combine in extra large mixing bowl:

1 bundle green or red kale (may sub spinach for this), remove ribs

1 large bundle Dino/Lacinato Kale, remove ribs

6-7 leaves of red cabbage, shredded or finely chopped

1/4 cup finely chopped sweet onion

*variations: add sliced red pepper, flat leaf parsley, omit the cabbage, add some spinach.

When the quinoa is ready, add it to the kale, making sure to toss it well right away while it’s still warm because this will slightly wilt the kale. If you haven’t already, make and add the dressing:

 

Creamy Cashew Dressing

1 cup soaked raw cashews (soak at least 1 hour)

4 Tbsp raw tahini

2-3 cloves of garlic

5 Tbsp nutritional yeast

1 lemon, juiced

1 Tbsp cider vinegar

1 heaping Tbsp virgin coconut oil

1 1/2- 2 cups water (start with less and add more to thin)

1-2 tsp pink salt

Nama Shoyu and cayenne to taste (optional)

*variations: use soaked macadamia nuts instead of cashews, add a handful of fresh herbs (parsley, or basil), add some young coconut meat.

Combine all ingredients in blender or food processor and blend/pulse until extra smooth and creamy. This may take a minute or more depending on the quality of your machines. Adjust seasoning to taste.

 

 

 

 

 

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