Disclaimer: This is salad is ridiculously simple and delicious. That is all.
One of my favorite salads in New York (besides the bowls I toss up in my own kitchen) is the kale and quinoa salad at The Smith Restaurant. It’s light, easy, and a perfect lunch for in-between classes, clients, workshops and the rest.
I’m a bit addicted to it actually. So, last week, I decided to mix up my own take on this favorite for Saturday lunch and, yep, it worked! Enjoy and Happy Spring!
Makes 2-3 servings
1 to 1 1/2 cups tri-color quinoa, cooked (I use Trader Joe’s)
1/2 bunch kale (Lacinato or curly both work), chopped
2 fresh farm eggs, boiled and sliced (Optional)
1/4 almonds, chopped
1/4 raisins/currants/cranberries, chopped
extra virgin olive oil
Prepare all ingredients above. Let quinoa cool for a few minutes, making sure that it stays just a bit warm. Toss all ingredients (saving eggs if using) in a mixing bowl. Drizzle with olive oil, balsamic, salt, and pepper. Toss once more. Top with eggs, if using. Serve.