Quinoa Kale Salad Recipe

This salad packs a very healthy punch with the supergrain, quinoa, and the super-lettuce, kale. Quinoa offers many essential amino acids and protein, while kale is rich in nutritious vitamins and cancer fighting chemicals. Dill, Berbere spice and lemon juice are a few of the many wonderful flavors of this dish. Enjoy!

Ingredients

• 2 3/4 cups

  water

• 1 1/2 cups

  quinoa

• 1 teaspoon

  dill weed

• 1 1/2 teaspoons

  Berbere spice

• 4 cups

  chopped kale

• 1 cup

  seedless white grapes, sliced in half

• 1

  shallot, sliced into rings

• 1/2 cup

  dried cranberries

• 3/4 cup

  crumbled feta cheese

• 1/4 cup

  extra virgin olive oil

• Juice from one lemon divided in half

• Crushed grains of paradise to taste

• Salt to taste

Directions

Bring water to a boil in a medium sized pot and add quinoa, dill weed and berbere spice.

Simmer on low heat, covered, for thirteen minutes.

Turn heat off and allow quinoa to sit, remaining covered, for another thirteen minutes.

Place kale, grape halves, sliced shallot, dried cranberries, crumbled feta cheese, extra virgin olive oil and half of lemon juice in a large bowl.

Season with crushed grains of paradise, as desired and lightly toss salad.

Add other half of lemon juice to cooked quinoa and lightly season with crushed grains of paradise and salt. Mix with a fork.

Make a well in the middle of the salad and seasoned, cooked quinoa and serve.