Photographs by Angie Norwood Browne
Quinoa Kale Salad
2 c. salted water
1 c. quinoa
1 bunch kale washed and chopped
1 meyer lemon, zest and juiced
1/4 c. preserved lemons washed and chopped
1T. olive oil
3 T. toasted pine nuts
1/4 c. goat cheese
salt and pepper
Bring the water to a boil, add quinoa, cover and lower heat to a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off heat and allow to steam for 5 more minutes.
While the quinoa is cooking mix lemon juice, zest, preserved lemons, scallions, olive oil, pine nuts, and goat cheese.
When quinoa has absorbed all the water and is tender fluff together and add to bowl with other ingredients. Toss to combine and season with salt and pepper.
Recipe inspired by Food 52.
Food styling by Patty Wittmann.