I just made this Quinoa Salad with Kale and Red Grapes ( I still have kale in my garden! ) and I think it could possibly be a contender for one of the sides on my Thanksgiving table. My plans are starting to come together. Our neighbors, that are joining us for dinner this year, are making the turkey, gravy, and mashed potatoes. Yes... it makes it very easy for me. I will fill in with everything else. But I am still undecided on dessert. Of course there will be a pumpkin pie. There has to be a pumpkin pie. But I plan on making a second pie/tart and every suggestion I've thrown out to family members has been vetoed. Maybe I'll stop asking... Maybe I'll make two pumpkin pies.
• inspired by a recipe in Experience Life magazine
• 1 cup quinoa
• 1/2 cup extra-virgin olive oil, plus additional for drizzling
• 2 cups water
• 3/4 teaspoon kosher or sea salt, divided
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• Pinch of red pepper flakes
• 3 cups stemmed kale, center rib removed and finely juilienned
• 1 teaspoon lemon zest
• 2 cups halved red seedless grapes
• 3/4 cup chopped, toasted walnuts
1. Place the quinoa in a bowl of cool water, and whisk for two minutes, then drain thoroughly in a fine-mesh sieve. Over medium heat, drizzle a small amount of olive oil in a medium-size pot. Add quinoa and stir for one minute to dry and toast briefly. Add the water and 1/2 teaspoon salt, increase the heat and bring to a boil. Reduce heat to the lowest setting, cover pot, and cook for 15 minutes. Remove pot from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork.
2. While the quinoa is cooking, whisk together the lemon juice, the remaining 1/4 teaspoon salt, ,cumin, red pepper flakes, and olive oil in a large bowl.. Add the kale and press on it for a short time with the back of a wooden spoon. Doing this breaks down its fibers, making it easier to chew and digest. Add the quinoa, lemon zest, grapes, and walnuts; toss gently. Serve at room temperature.
TAKE a LOOK: