Ingredients:

  • 1 cup (185g) white or tri-color quinoa
  • 1 ½ cups (350ml) water or vegetable broth
  • ½ tsp sea salt
  • 2 cups (40g) Lacinato kale, finely ribboned and stems removed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup (30g) red onion, minced
  • ¼ cup (35g) crumbled feta cheese
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove garlic, grated
  • 1 tsp Dijon mustard
  • ½ tsp black pepper

Instructions:

  1. Place the 1 cup of grains in a fine mesh sieve and run cold water over them for 60 seconds until the water runs clear and bubbles stop forming. Note: This removes the bitter saponins.
  2. Combine the 1 ½ cups liquid and ½ tsp salt in a medium saucepan over high heat until a rolling boil is achieved.
  3. Add the rinsed grains, reduce heat to low, and cover with a tight lid. Cook for 10 minutes until all liquid is absorbed and the germ spirals appear.
  4. Remove from heat and keep the lid on for 5 minutes until the grains are plump and separated. Note: This allows steam to finish the cooking process gently.
  5. Use a fork to gently lift and separate the grains, then spread them on a large plate or tray to cool until no longer emitting visible steam.
  6. Combine all dressing ingredients in a jar and shake vigorously for 30 seconds until the mixture is opaque and thickened.
  7. Place the ribboned kale in a large bowl and pour half of the dressing over it. Massage the leaves with your hands for 60 seconds until the kale turns dark green and feels supple.
  8. Add the cooled grains and the remaining vegetables to the kale bowl.
  9. Add the remaining dressing and fold the ingredients together until every grain is coated and glossy.
  10. Sprinkle the cheese over the top and give one final, gentle stir until the feta is evenly distributed but not smashed.