INGREDIENTS
- 6 cups chopped kale leaves, washed and trimmed (Or sub in a 6 cup mix of chopped spinach and/or parsley)
- 1/3 cup fresh lemon juice (about 2 large lemons or 3 small to medium lemons)
- 1/2 cup good quality olive oil
- 1-2 teaspoons, Dijon mustard, optional
- 1 1/2 cup cooked quinoa (I used Trader Joe’s pre-cooked frozen quinoa)
- 1 1/2 cup chopped tomatoes (I used a mix of heirloom multi-colored cherry size tomatoes)
- Salt and pepper to taste.
- Garnish: Toasted pine nuts or hulled pumpkin seeds/pepitas (about 2 tablespoons per serving) and sprinkle over kale salad immediately prior to serving
- Serve Kale Quinoa salad cold or at room temperature.
DIRECTIONS
- Add kale to food processor and pulse into finely chopped kale, or finely chop by hand
- Add kale to medium size bowl.
- In small bowl, whisk lemon and olive oil. (Add a 1-2 teaspoons Dijon mustard, if desired); set aside.
- Fold in quinoa and tomatoes in to kale.
- Drizzle with dressing.
- Salt and pepper to taste.
- If using toasted pine nuts or hulled pumpkin seeds/pepitas, add to medium size skillet, over medium heat, until lightly toasted and fragrant. Lightly salt nuts/seeds, if desired.
- Garnish salad with warm toasted hulled pumpkin seeds/pepitas or pine nuts, keeping to 2 tablespoon FODMAP portion per serving.