Quinoa + Kale = Magic

gastronautskitchen @RemyaRemya-vd5jt gmail.com

2/3 cup quinoa
6 cups of kale (approx.)
1 lemon
1/2 cup dried cranberries
1/2 cup pumpkin, sunflower seeds
1/4 red bell pepper
1/5 red onion
1 tomato
1 tbsp honey
1 tsp salt
Olive oil
Red wine vinegar

Preparing the Kale:
Cut or tear the green leaves of the kale into small pieces, avoiding the thicker midrib parts. Wash the kale thoroughly and soak it in water with a little vinegar.

Cooking the Quinoa:
Wash the quinoa and drain it through a sieve. Add two parts water to one part quinoa in a pot. Place it on high heat, add half a teaspoon of salt, cover, and bring it to a boil. Once boiling, reduce the heat to a simmer and allow most water to evaporate. When you no longer see water in the pot, turn off the heat, cover the pot with a towel and a lid, and let the rest of the water absorb.

Preparing the Vegetables and Cranberries:
Cut dried cranberries into smaller pieces. Slice the red bell pepper, tomato, and onion. Place the sliced onion into a small dish and soak it in red wine vinegar for a few minutes.

Toasting the Seeds and Preparing the Dressing:
Toast the seeds in a dry pan until golden brown. Squeeze the juice of one whole lemon.

Combining the Ingredients:
Combine the kale, cooked quinoa, bell pepper, tomato, marinated onion (discarding the vinegar), cranberries, salt, lemon juice, honey, and olive oil in a large bowl. Mix everything thoroughly.

Final Adjustments:
Add the toasted seeds to the mixture and mix again. Taste and adjust the seasoning as needed by adding more salt, lemon juice, honey, or olive oil.

This salad is perfect in combination with our Peruvian Anticuchos (beef heart kebabs):    • Peruvian Street Food - Tender, Flavor...  

0:00 About Gastronauts
0:24 Washing kale and quinoa
1:48 Cooking quinoa
2:28 Toasting seeds
3:20 Preparing cranberries, bell pepper, and onion
4:56 Combining ingredients
5:30 Dressing the salad
6:42 Adding tomato