Libby brought this to the PWOC Christmas Party and it was the first time I had kale or quinoa....I had this for breakfast and lunch today. It's that good.
Serves 4 - or 1 or 2 Nutritarians
2 C cooked Quinoa (I could use less)
1 bunch kale, washed and dried (don't use the rib)
1 T tamari sauce (soy sauce)
2 T agave or brown rice syrup or honey I would guess
1 tsp grated fresh ginger
1 garlic clove, minced
cracked pepper to taste
sea salt to taste
1/4 C toasted almonds (or I just used almonds, pistachio mix I have at the table)
See how to cook quinoa here.
Fluff the quinoa.
Wash and remove kale from rib.
Peel tangerines and separate into wedges. Save 1/2 of one tangerine for deressing.
Whisk tangerine juice, tamari sauce, agave nectar, ginger and garlic.
Add to kale and toss. Add quinoa and mix. Add tangerine wedges.
Add pepper and salt to taste.
Add nuts just before serving.
Note: This dressing has no oil, if you use low sodium tamari - it's pretty healthy - and tastes good. I think I'll make a double batch and use on other salads.
Kale doesn't wilt. Make this the day before and it's fine to eat the next day...flavors are even better.
Living all of life before the face of God...