Kale Quinoa Salad

Directions

1. 1
   Rinse the quinoa well. In a fine mesh colander, add the quinoa and rinse under water for 30 seconds.
2. 2
   Drain water out. Rinsing the quinoa well removes any bitterness on the outside of the quinoa.
3. 3
   In a saucepan, bring the quinoa and 1 cup water to a boil over medium high heat. Once boiling, decrease heat to a gentle simmer and let the quinoa cook till all the water is absorbed - around 10-15 minutes.
4. 4
   Remove from heat, fluff up and drizzle a tsp of oil and keep aside.
5. 5
   In a big enough bowl add the vinegar, mustard, honey.
6. 6
   Mix well. Slowly drizzle in the olive oil, whisking constantly to get an emulsified dressing.
7. 7
   Add salt and pepper. Keep aside.
8. 8
   Take the kale.
9. 9
   Remove the leaves from the large center stem. Discard the stem- compost them and help the environment. Thoroughly wash the leaves, dry them and chop them to bite sized pieces.
10. 10
    Put the leaves in a bowl and drizzle a little olive oil on them, along with some salt and pepper. Massage the leaves with your hands for about 2 minutes. This wilts the leaves and tenderizes them making them easier and more palatable to eat.
11. 11
    In serving bowl, add the massaged kale, orange, apple, dried cherries, basil and cooled quinoa.
12. 12
    Drizzle the dressing and mix well.
13. 13
    Top with parmesan cheese and toasted almonds. Adjust seasoning.
14. 14
    Serve.