Kale and Quinoa Salad
Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
Transfer to a large bowl.
Drizzle over oil, scatter with ACV. Use your hands to scrunch the kale leaves for 1 minute. It should shrink to about half the size.
Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Add oil in a sauce pan, add 1 cup quinoa to it. Roast the quinoa tillu hear slight popping sound like popcorn and it leaves a butty fragrance.
Fill the saucepan with two cups of water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Add the quinoa into the bowl with the kale. Add all the dill and basil/cilantro,cranberries, half the nuts, feta, and 2/3 of dressing.
Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
How to make
8 cups (packed) kale leaves (Note 1)
1 tbsp extra virgin olive oil
1/4 Tsp apple cider vinegar
1 cup quinoa, any colour
2 cups water
3 tbsp extra virgin olive oil
1 tsp honey (or American)
1 garlic , minced
1 tsp balsamic vinegar (optional, I add it)
1/4 cup basil/cilantro leaves ,
1 cup cranberries,
1/3 - 1/2 cup chopped roasted almonds
100 g/3.5oz crumbled feta