Fresh Kale, Dried Cherry and Quinoa Salad

Name: Fresh Kale, Dried Cherry and Quinoa Salad
Prep time: 20 minutes
Cook time: 30 minutes
Cuisine: Mediterranean
Ingredients: 5 ounces fresh kale, cleaned, destemmed and shredded; 1 Tablespoon Kosterina Extra Virgin Olive Oil; 1 large lemon or two small lemons, juiced; ½ teaspoon kosher salt; 1 teaspoon fresh cracked black pepper; ½ cup 365 Everyday Value Organic White Quinoa, cooked according to package directions; ½ cup 365 Everyday Value Dried Tart Cherries; 1 teaspoon kosher salt; 1 Tablespoon Kosterina Extra Virgin Olive Oil; 2 Tablespoons Kosterina Fig Balsamic Vinegar; 1 small lemon, sliced; Fresh cracked black pepper

By Katerina Mountanos

By Katerina Mountanos

Fresh Kale, Dried Cherry and Quinoa Salad

Prep Time
20 minutes
Cook Time
30 minutes

About this recipe:

We all love a good massage. Well, so does kale. Many people think of kale as a tough, leafy green. However, a quick massage with lemon juice and Kosterina Original Extra Virgin Olive Oil makes fresh kale tender and delicious.

We paired our massaged kale with a quick cherry quinoa mix and Kosterina Fig Balsamic Vinegar to bring out the tart sweetness of those dried cherries. You’ll want to make this nutritious, flavorful salad every day!

Ingredients

For the Kale Salad:

5 ounces fresh kale, cleaned, destemmed and shredded
1 Tablespoon Kosterina Extra Virgin Olive Oil
1 large lemon or two small lemons, juiced
½ teaspoon kosher salt
1 teaspoon fresh cracked black pepper

For the Quinoa Cherry Mix:

½ cup 365 Everyday Value Organic White Quinoa, cooked according to package directions
½ cup 365 Everyday Value Dried Tart Cherries
1 teaspoon kosher salt
1 Tablespoon Kosterina Extra Virgin Olive Oil
2 Tablespoons Kosterina Fig Balsamic Vinegar

For the Garnish:

1 small lemon, sliced
Fresh cracked black pepper

Directions

For the Kale Salad:

Place the kale in a large bowl. Add Kosterina Extra Virgin Olive Oil, lemon juice, salt and pepper. With clean hands, massage the kale to fully incorporate all the ingredients.
Once the kale is fully coated, allow it to sit for 10-15 minutes.
Make the quinoa according to package directions.
Once the quinoa is cooked, remove the lid and add the cherries, salt, Kosterina Extra Virgin Olive Oil and Kosterina Fig Balsamic Vinegar. Mix to combine and allow the mixture to cool.
To plate, place the kale in a large serving bowl or individual salad bowls and spoon the quinoa mixture on top.
Garnish as desired with pepper and lemon slices. Enjoy!