Quinoa Kale Summer Salad
  • 2 cups quinoa, cooked (red or white)
  • ¼ medium red cabbage, thinly sliced or shredded
  • 2 cups firmly packed lacinato (dinosaur) kale, chopped fine
  • 1 large or 4 small orange sweet peppers
  • 2 cups chopped green beans, steamed before hand
  • 4-5 green onions, thinly sliced
  • ¼ cup sesame seeds, toasted
  • I prefer my quinoa salads moist. Most restaurants serve them way too dry for my liking. This is very subjective and personal, adjust the quantities to your individual taste
  • ¼ cup extra-virgin olive oil (maybe more)
  • ¼ cup apple cider vinegar
  • a dash of toasted sesame oil for flavor
  • ½ tablespoons tamari (wheat-free soy sauce)
  • juice of ½ freshly squeezed lemon plus grated rind (organic!)
  • 1-1.5 teaspoons celtic sea salt (or to taste)
  • pinch of cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  1. Cook quinoa in 2 cups of water for every 1 cup of grain. You want the grain to spiral open a little, not too much or else it gets too mushy, you still want the grain to have a little bite. Add a small thumb-size piece of Kombu / Kelp for added minerals, but remove after cooking. Allow to cool, fluff with fork, no water should be left in pot.
  2. Steam green beans until a little softened, using a stainless steel steamer pot.
  3. Toast sesame seeds in a dry stainless steel skillet until they pop, about 3-5 minutes, shaking pan to prevent burning.
  4. Chop all ingredients
  5. Prepare vinaigrette and stir vigorously
  6. Combine and let infuse for at least 1 hour before serving
  7. Stores well in fridge.
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/quinoa-kale-summer-salad/