Reader Recipe: Kale, Quinoa and Couscous Salad

by Jes | Urban Sacred Garden

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Kale Recipe

Kale tossed in a tangy dressing with other fresh veggies and yummy grains. A simple and easy side dish for any occasion.

Kale, Quinoa and Couscous Salad

Ingredients

  • 2 Cups Quinoa, Couscous or other grains or small pasta, cooked and cooled
  • 6 Cups Kale, deveined (large stems removed) and finely chopped
  • 1 Cup Cherry Tomatoes, halved
  • 1/2 Yellow Pepper, diced
  • 1/2 15 oz. Can of Garbanzo Beans, drained and rinsed

FOR LEMON VINAIGRETTE

  • 1 Large Lemon, zest and juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic, finely chopped
  • 1 Tbsp Fresh Ginger, grated
  • Freshly Ground Sea Salt
  • Freshly Ground Pepper

Cooking Directions

  1. Cook Quinoa, Couscous or other grain or small pasta of choice according to package instructions. (I used a mix of Israeli Couscous, Red Quinoa and Orzo and added a little butter to the water while cooking.) Allow to cool once cooked.
  2. While the grains are cooking, chop vegetables and place them in a large serving bowl.
  3. In a food processor combine Lemon juice and zest, Olive Oil, Garlic, Ginger, Salt and Pepper. Start with small amounts of salt and pepper and add additional to suit your taste – salt will help balance the flavor.
  4. Once seasoned, pour vinaigrette over vegetables. Toss with vegetables and allow to sit at room temperature for at least 30 minutes. Toss occasionally to thoroughly re-coat vegetables with vinaigrette, especially the kale.
  5. Try to add cooked grains more closely to serving, as grains will soak up the vinaigrette over time, but if you have less prep time this salad will still be fine to sit with the grains for a couple of hours. It will still taste good refrigerated overnight, but will be more dry. You can always add a little more lemon juice and olive oil to brighten the flavor the next day.
  6. Salt and Pepper salad to taste before serving. Enjoy.

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