Quinoa Kale Summer Salad

Quinoa is my all-time favorite grain! Why? It’s a great vegetarian source of “complete protein”, containing all essential amino acids, which one usually only finds in animal protein. AND it is so versatile, depending on what you add, you can create a brand new dish every time! Here’s simply another take on one of my staple recipes.

Quinoa Kale Summer Salad

 

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Ingredients

• 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
• VINAIGRETTE
• 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

Instructions

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.

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