This salad has been on rotation in our kitchen for the better part of September and October. I first tasted a version of it that my friend made for an outdoor concert we went to in Denver over the Summer. There were picnic blankets with families, children and dogs running on grassy hills as far as the eye could see, with fabulous weather to boot. Oliver made a new friend as he attempted to roll down grass hills. Everything about it was just right and for being our last evening in Denver, it made us fall even more head over heels in love with the city.
This quinoa and kale salad is just everything. A unique flavor profile with a nice crunch from toasted pinenuts, creaminess from feta cheese, heartiness from kale and quinoa, and a bright zip from being lightly tossed with a lemon dressing. Great cold or hot.
2 cups uncooked quinoa
2 cups water
2 cups chicken broth
2 cups kale, chopped fine (ribs removed)
1/2 cup feta cheese, chopped fine
1/4 cup toasted pine nuts
juice from one lemon
1/4 teaspoon garlic powder
1 tablespoon olive oil
In a large sauce pan, pour quinoa, water and chicken broth in and bring to a boil. once boiling, reduce heat to a simmer and cover for 15 minutes, or until liquid is completely absorbed. Fluff quinoa with a fork. Scoop quinoa into a bowl while it is hot and add chopped kale and garlic powder. Mix well (kale will start to wilt) and allow to cool for 5 minutes or so before adding the rest of the ingredients.
Once lightly cooled, add olive oil, lemon juice and toss. Then add chopped feta cheese and toasted pine nuts and give that a good stir.
Store in a sealed container in the refrigerator.