Kale and Quinoa Salad with Honey-Ginger Dressing
  • For the Dressing:
  • 4 T extra-virgin olive oil
  • 2 T c balsamic vinegar
  • 1 T low-sodium soy sauce
  • 1 clove garlic, minced
  • 1 T honey
  • 1 T peeled, minced ginger
  • ½ t toasted sesame oil
  • 1 T water
  • For the Salad:
  • 1 bunch lacinato kale, washed and chopped into thin strips (discard the tough ends of the stems)
  • 1-2 t fresh lemon juice
  • 1 c cooked quinoa
  • 2 carrots, cut in to thin discs
  • handful of grape tomatoes, cut into slices
  • handful of blueberries
  • ½ c sliced almonds, toasted
For the Dressing:
  1. Combine all ingredients in a medium mixing bowl, and whisk well.
For the Salad:
  1. Place the washed, sliced kale in a large mixing bowl, and sprinkle the lemon juice on it; massage the lemon juice into the kale with your hands for a minute.
  2. Add 2 T of the dressing, and massage that in for a minute as well.
  3. Let the dressed, massaged kale sit for 5 minutes {use this time to toast the almond slices!}.
  4. Add the rest of the ingredients (quinoa, carrots, tomatoes, blueberries, and almonds).
  5. Add more dressing if you would like, and serve with the remaining dressing.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2014/07/21/kale-and-quinoa-salad-with-honey-ginger-dressing/