Kale Quinoa Salad with Apples and Chickpeas

 This was a Pinterest find from the daily pins and it was very good and healthy. The dressing was pretty acidic but was good to cut through the kale and quinoa. It made quite a bit and I had to eat it for 3 straight meals which wasn't my favorite thing haha. Notes for next time:

• I got the kale from the garden and it was a little tough and potent tasting since it was old. I should have blanched it before putting in the salad to make it more palatable. 
• I didn't have currants but used dried cranberries instead. 
• I topped it was some feta which had some nice contrast. 

Kale Quinoa Salad with Apples and Chickpeas

Serves: 6-8

Time: 40 minutes

Ingredients:

    3 cups cooked Quinoa ( 1 ¼ cup dry) 

    1 tablespoon fennel seeds

    1 tablespoon coriander seeds

    1 bunch Lacinato Kale, de-stemmed, cut into one inch pieces

    2 teaspoons olive oil

    pinch of salt

    1 bunch flat leaf Italian parsley, rinse and finely chop

    1 large apple, chopped into small bite sized pieces.

    2 scallions, chopped

    1 ½ cups chickpeas, (15 ounce can, drained and rinsed, if using canned)

    ⅓ cup dried currants

    1 ½  teaspoons lemon zest ( about 1 medium lemon)

    

    Vinaigrette

        ⅛ cup lemon juice

        ⅛ cup apple cider vinegar, plus more to taste 

        1 tablespoon honey (sub maple syrup for vegan)

        1 teaspoon miso paste (adds depth, richness & probiotics!) white, red or brown

        ¼ teaspoon smoked paprika

        1 teaspoon salt

        ¼ teaspoon black pepper

        ⅛ cup extra virgin olive oil

Steps:

1. Get quinoa cooking and cool to room temperate.  (Quinoa can also be made ahead of time and refrigerated until ready to use.)
2. Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the  olive oil while whisking.
3. Toast fennel and coriander seeds in a cast iron skillet (or any pan will do) and give them a few stirs until they just start to give off their lovely fragrance, about 30 seconds. Grind with mortar and pestle or spice grinder.
4. Rinse and pat dry kale leaves and remove ribs and stems. Place in a large bowl and add the 2 teaspoons olive oil and a pinch salt. Rub the salt and oil in the leaves with your hands to tenderize the kale.
5. Add the cooled quinoa, parsley, apple, scallions, chickpeas, currants, lemon zest and ground spices to the bowl with the kale and toss gently with the vinaigrette.
6. Taste and adjust salt and vinegar, adding more to taste.
7. Options for a heartier salad: top with feta and/or toasted walnuts when serving.

EAT