Kale and Quinoa

Well, here it is, the first blog entry of the summer.  Actually, this is the second thing that I’ve made from the CSA, but this is an eaiser entry as I have made this salad before.  Tomorrow night my women’s choir (all 11 of us) will be having a picnic to discuss the future of the choir.  After a really great first year, we have decided that we really would like to strike out on our own.  When Jenny started the choir, it seemed easier to affiliate with the YMCA/SELREC programs that the old choir was involved in.  In the end, we decided that maybe we would be better off on our own.  Given that I have so many greens from the first two shares, I decided to make this bright summer salad again. 

Basalmic Summer Quinoa Salad

• 1/2 large cucumber*
• 1/4 cup basalmic vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp dried basil (may use fresh)
• 1/2 tsp garlic and herbs (may use fresh)
• 2 1/2 cups chicken broth*
• 1 cup quinoa
• 2 cups kale*
• 1 medium tomato*
• 1/4 cup feta (optional)
• 2 Tbsp chopped walnuts, almonds or toasted pignolias (optional)

Wash cucumber, cut into a 1/4 inch dice.  In a small bowl, mix vinegar, oil, basil and garlic.  Pour vinegar mixture over cucumbers and marinate overnight.

In a medium saucepan, bring broth to a boil.  Add quinoa and reduce heat to a simmer.  Cover and cook 10 minutes.  In the meantime, wash kale and remove stems.  Chop into bite-sized pieces.  After 10 minutes cooking, add kale to top of quinoa.  Cover and simmer another 5 minutes.  Turn off heat and allow to steam an additional 5 minutes.

Wash and dice the tomatoes.  In a large bowl, combine quinoa, cucumbers with marinade and tomatoes.  Refrigerate at least 2 hours before serving.  Salad may be served this way, or if you prefer, you may add crumbled feta cheese and/or nuts or pignolias.

*CSA ingredients