With our recent warm-up and abundance of sunshine, it kind of gets you in the mood to dine on something fresh and healthy. Elizabeth Van Huffel of Local Savour joined us in the studio Thursday with a light but hearty salad recipe. Go to LocalSavour.com to see what’s in season, to check out recipes or to download Elizabeth’s e-books.
3/4 cups dry quinoa
4 cups fresh kale chopped
1/2 cup green onion chopped
1 large orange segments
1 cup cotija or feta cheese crumbled
1/2 cup fresh squeezed orange juice
1 Tablespoon poppy seeds
2 Tablespoons olive oil
1 Tablespoon honey
1/4 teaspoon kosher salt
1. Cook quinoa according to instructions — adding 1 1/2 of cups of water, bring to a boil then reduce heat and cook covered on low for 10 minutes. Then remove from heat and let sit in pan for another 5 minutes before gently stirring with a fork.
2. While quinoa is cooking add chopped kale and green onion to a large bowl. Slice oranges into segments and set aside.
3. In a small bowl or jar, add orange juice, poppy seeds, olive oil, honey, and salt. Whisk or shake together well.
4. Add warm quinoa to the kale bowl and stir until well combined. Then, add 1/2 of the salad dressing and continue to combine. Next add the orange segments and cheese. Give a final mix, adding more dressing if desired. Serve.