Serves 4

This 3 Part Salad can be served as an appetizer or a complete vegetarian meal.  It’s healthy, delicious and packed with inexpensive veggie protein & fiber!

Ingredients:

1 Bunch of Kale

1 Lemon

Olive Oil

Sea Salt

Ground Pepper

1 Avocado

1 cup Quinoa

1 Garlic Glove

1 tsp. Curry Powder

¼ cup Dried Cranberries or Currents (optional)

2 Chopped Scallions

¼ cup Almond or Cashew Bits

Quinoa

*Rinse quinoa before cooking to remove its natural residue.  Note: quinoa cooks like rice (when fully cooked, the grain will look like fluffy spirals and there should be no remaining liquid)

• Boil 2 cups salted water
• Finely chop 1 garlic clove and add to boiling water with quinoa
• Stir in curry powder
• Add 1cup quinoa, reduce heat to simmer and cover pot
• Check ever few minutes to avoid burning
• If desired, when there is just a little liquid remaining, add the dried fruit and continue cooking until all the water is absorbed
• Once the quinoa is fully cooked, remove from heat and stir in chopped scallions and crushed nuts.
• Squeeze a ½ a lemon over the quinoa and stir
• Set aside until ready to serve

Kale

• As the quinoa cooks, prepare kale
• Wash kale and dry it well
• Use kitchen scissors or a chopping knife and cut kale into ¼ inch wide ribbons.  Then chop ribbons in half.
• Gently pour a healthy drizzle of olive oil (about ¼ cup) over the greens and squeeze in a ½ lemon too. Massage greens with your fingers until tender.  (The kale will turn a bright dark green and the amount of kale will shrink as if it were cooked).
• Add a dash or two of sea salt & ground pepper then toss together
• Slice 1 avocado

Serve by scooping a 1/4 cup or so of quinoa onto a plate.  Place a healthy portion of kale next to it, and garnish with a few slices of avocado to complete the trifecta!

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