Kale and Quinoa Salad

I was thrilled to discover this salad.  I was tired of the same old Kale salad with dried cranberries and I wanted something savory.  Also, kale can be a bit rubbery and bitter and this salad calls for cooked quinoa which softens the sale making it so delicious!  My picky unhealthy-food-eating husband even at it – so it passed the ultimate taste test.

Kale and Quinoa Salad – Asian Style

1 cup quinoa (I use True Roots Sprouted Quinoa)

3-4 cups tightly packed curly kale (torn and despined) *

1 Tbsp coconut oil or olive oil plus

1/4 tsp sea salt (I usec pink hawaiin sea salt)

3 spring onions chopped (use primary the white and slightly greenish parts)

1 raw jalopeno (or more if you like it more spicey)

1 garlic clove (medium sized)

2 cups shredded carrots (4-5 medium carrots)

3 Tsp toasted sesame seeds

*curly kale is lighter in color and texture than the dark green lacinato or “dinasaur” kale.


4 Tbs orange juice (or to taste)

1 Tbsp olive oil

1-2 Tbsp toasted sesame oil (to taste)

1-2 Tbsp Tamari (to taste)

1-2 Tbsp brown rice vinegar (to taste)

1 Tbsp honey

1/4 tsp. sea salt (to taste)

Start by cooking your quinoa per package instructions.  On my gas stove, I put water and quinoa in a saucepan and set a timer for 18 minutes (start to finish).  While the quinoa is cooking, start de-spining the kale and tear it into smaller peices.  Place the kale in a large mixing bowl and with clean bare hands, massage 1 Tbsp toasted sesame oil into the kale (add more later to your liking).  This is messy but an important step to having tasty tender kale.

Toast the sesame seeds in a shallow saute pan on medium to low heat (set timer so you don’t forget about them!) for about 3-6 minutes or until aromatic and slightly brown.

While seseme seeds are toasting chop the spring onions, shred or process the carrots, chop the jalopeno and press or chop the garlic (optional) and add to the kale mixture.

Add toasted sesame seeds. 

When quinoa is finished cooking (water has boiled off but quinoa is still moist) add 1 heaping teaspoon of coconut oil or olive oil plus the sea salt or hawaiian pink sea salt and mix thoroughly.  Combine with kale mixture and add remaining ingrediants (tamari, rice vinegar and more salt if necessary to taste).

Serves 6-8