Friends,

 

Here's the recipe.  My husband found it online by searching "summer kale recipes", which you may like to do; otherwise, here's a version I edited a little for clarity:

 

Sharon Troy: Healthy Summer Grub: Quinoa, Kale, and Avocado Salad Recipe:

 

Prep time: you can prepare all of the remaining ingredients while the quinoa is cooking and then cooling, (less than 30 minutes); if you get commercially packaged quinoa, the cooking directions may not agree with these, so follow these. 

Serves 2 as main dish, 4 or more as side.  Serve cold. I made a double batch for the potluck.

Nutritional notes: quinoa is a complete protein; kale is high in iron; nori is rich in calcium and iodine; avacado is "good" fat!

 

1 cup uncooked quinoa

3 stalks kale

1 sheet dried nori

1/2 cucumber

1/2 cup pine nuts

1 avocado

1 tbsp sesame sesds

1 tbsp lemon juice

1 tbsp rice wine vinegar

salad dressing to taste (we used 1 tbsp) (any soy/ginger/ sesame dressing, your own or commercial works well)

 

In a small pot, combine rinsed quinoa with 2 cups salted water; bring to a boil.

Cover; lower heat; simmer for about 15 minutes or until all water has been absorbed.

Fluff with a fork, then put in fridge to cool.

 

While the quinoa cooks and cools, prepare remaining ingredients except avocado as follows and add to large bowl:

 

Kale: remove stems and chop finely

Nori: tear into small pieces

Cuke: leave skin on if desired, but remove seeds and chop into small pieces

Pine nuts

Sesame seeds

Lemon juice

Rice vinegar

Salad dressing

 

When quinoa is cool, add the avocado (remove peel and pit, and cut into small pieces).

Lightly stir all ingredients together and return to fridge until you're ready to eat.

 

Because avocado browns, you might not want to make this too far ahead of time unless you can hold off on the avocado.  Without the avocado, this'll keep for a few days.  Bon Apetit!

 

Claire