I have been on a summer salad kick lately, I will attribute it to the heat outside and my lack of desire to heat up the house. Also I have been making things to send in with my husband to work, which has enabled me to try a few new recipes that looked promising. I am sure I am not alone in collecting recipes that I want to try, I find reading recipes and cookbooks to be a fun activity because I can imagine the flavor combinations in my head.
This salad is a knock off of a few different ones that I had, so it is my creation after combining the bunch. It got good reviews, so here it is. I apologize, I cannot locate the photo of it.
Citrus Quinoa and Kale Salad
2 cups quinoa, I had red in my cupboard
4 cups water
½ cup green onions, sliced and diced small
2 cups chopped fine kale
1 chopped sweet pepper, (yellow, orange or red)
In a medium saucepan, combine quinoa and water and bring to a boil. Cover, reduce to a simmer for about 15-20 minutes or until water is absorbed and seeds are split and tender. Remove, fluff with a fork and chill.
In a large bowl (the one you plan on serving in) mix chilled quinoa, onions, kale and sweet pepper.
1 cup orange juice
zest of one orange
½ cup cider vinegar
½ cup fresh basil, washed
1 tsp sea salt
¼ cup honey
1 cup olive oil
This can be mixed 2 ways, either by hand or with a blender. If you are using a blender, combine all ingredients except the oil first to mix, then slowly add the oil as the blender is running to emulsify.
Otherwise, be sure to mince your basil and do the same thing in a bowl, whisking continually as you add the oil.
Add the dressing to the salad and mix well, this can be served immediately, but is best if you let it sit for a little bit to meld.