Quinoa Salad with Kale, Apple and Asparagus
1 cup quinoa
2 cups hot water or
2T olive oil
2 cups apples, cut into
cubes or sections (skin on) 2 cups kale
1 cup sliced celery
1/3 cup dried cranberries
2T chopped parsley
1/3 cup toasted walnuts
or pine nuts
1/4 cup lemon juice
2T honey a bunch green asparagus mint leaves
1. Cook the quinoa in hot water, adding a spoonful of olive oil. Place the cooked quinoa in a large bowl and allow to cool. 2. Add the apple, kale, asparagus, celery, raisins or cranberries, parsley and nuts. 3. In a small bowl, mix the lemon juice, 1T olive oil, honey, and salt and pepper. Add mint leaves. Pour the mixture over the salad and stir through.
Cook’s note To cook the quinoa use 3 parts water to 1 cup quinoa. To remove the saponin, a chemical that coats the grain, rinse the grain with cold water prior to cooking.