This kale, red cabbage, and quinoa salad makes a delicious healthy side dish, or can be served on its own for a light meal!
2 cups cooked quinoa (see below)
1 bunch of curly-leaf kale, washed and chopped (approx. 6 cups)
2 cups shredded red cabbage (packaged or thinly sliced from a small head)
4-6 scallions, chopped (light and dark green parts only, unless you want a stronger onion flavor)
¼ cup slivered or sliced almonds, toasted
5 tablespoons balsamic vinegar
½ cup vegetable or olive oil
1 teaspoon kosher salt
¾ teaspoon black pepper
2 teaspoons sugar
To cook quinoa, add 1 cup raw quinoa seeds to a microwavable bowl. Add ½ teaspoon kosher salt and 2 cups water. Cover and microwave for 10-15 minutes, or until all liquid has been absorbed. Remove bowl from microwave (bowl will be hot) and cover with plastic wrap to rest/finish steaming. Fluff with a fork like you would rice or couscous.
To toast almonds in a toaster oven, line a small pan with foil. Add nuts in a single layer and bake at 275 for 5 minutes or until lightly golden. To toast over the stove, add nuts to a skillet and cook over medium-low heat until lightly golden. For both methods, watch closely as nuts can burn quickly. (I toast a cup or more of nuts at a time and save the rest for snacking or adding to oatmeal.)
Strip thick stems from the kale and wash and dry the leaves. (A lettuce spinner works well for this.) Chop and add to a large salad bowl. Add shredded red cabbage, scallions, cooked and cooled quinoa and toasted almonds.
To make dressing, add all dressing ingredients to a jar. Fasten lid and shake vigorously.
Toss with dressing (to taste) and serve.
Leftover dressed salad will keep for at least a day, covered and refrigerated.
Serves 10-12 as a side salad or 6 as a main meal