Summer Fresh Quinoa And Kale Salad
- 1/2 cup Quinoa
- 1 bunch Kale
- 2 teaspoons Argan Oil
- 15-20 pieces Cherry Tomatoes
- 1/3 piece Red Onion
- 1 piece Corn on the Cob
- 1 pinch Salt
- Start by boiling the Quinoa. Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove the saucepan from heat and let rest covered for 5 minutes. Remove the cover and let the quinoa to cool completely.
- Then, either oven roast the corn still on the cob, or grill it on charcoal to add a smoky flavor. You could also just boil it before slicing the kernels off the cob.
- Finally chop the kale, dice the red onion, and cut the cherry tomatoes in half.
- Toss the whole with some salt, and of course drizzle it with Argan Oil. Simple and deliciously health!
quinoa, argan oil, tomatoes, red onion, cob, salt
Taken from food52.com/recipes/34143-summer-fresh-quinoa-and-kale-salad (may not work)