Kale Quinoa Salad

Atlanta Botanical Garden Chef Megan McCarthy cooked up this delightful salad featuring frequently used garnishes.  Kale and parsley are more that just frilly greens to dress up a plate. First of all, they look great in the garden:

Secondly, they are full of flavor and nutrients.  Megan refers to these at Superfoods.  To learn more about Chef Megan, check out http://healthyeating101.com/.  Give this recipe a try while kale is readily available at the grocery store and farmer's markets.

Kale Quinoa Salad

1 cup quinoa, rinsed

2 cups water

4 tbsp extra virgin olive oil
2 cloves garlic, chopped
½ red onion, diced
2 Roma plum tomatoes, diced
2 cups fresh kale, chopped
2 tbsp fresh parsley, chopped
Sea salt and fresh cracked pepper to taste

Bring water and quinoa to a boil. Cover and turn down to simmer for 12-15 minutes, until water is absorbed.

In sauté pan, heat 2 tbsp extra virgin olive oil on medium high. Add chopped garlic, diced onions and cook for 2 minutes before adding diced tomatoes. Add chopped kale and cover for 1-2 minutes or until kale is wilted.

Transfer cooked quinoa to large bowl. Drizzle quinoa with remaining 2 tbsp extra virgin olive oil. Add kale mixture and gently toss.

Sprinkle with chopped parsley and sea salt and fresh cracked pepper to taste. Toss again and serve.

Pick up an extra bunch of kale while your at it and try out surprisingly addictive kale chips!

Kale Chips

Makes 24

12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed.
1 Tbsp olive oil
2 Tbsp lemon zest

Preheat oven to 300F. Toss kale with oil in a large bowl. Sprinkle with salt and lemon zest. Arrange leaves in a single layer on 2 large baking sheets. Bake until crisp, about 20 minutes, turning the leaves over once during baking.

From top to bottom: Starbor kale and Neri Di Toscana kale in the Edible Garden