\KALE QUINOA WITH LEMON VINAGRETTE ENJOY DAN:

KALE QUINOA SALAD WITH LEMON VINAGRETTE by CHEF DAN:

Serves 4

INGREDIENTS:

1 cups quinoa

2 cups water, or chicken broth

10 kale leaves, torn into bit size pieces

1 avocado, peeled, pitted and diced

1/2-cucumber, chopped

1/2- red bell pepper, chopped

1 tablespoon gorgonzola cheese

3 tablespoon olive oil

2 tablespoon lemon juice

1 teaspoon Dijon mustard

2 garlic cloves, minced

1/2-teaspoon EACH smoked paprika, green Zaatar, and Tandoori masala

1 cup walnuts, chopped

1 cup dried cherries

DIRECTIONS:

1.   Bring water to boil in a saucepan.

2.   Stir quinoa into the boiling water, reduce to medium-low.

3.   Cover and simmer until water absorbs into the quinoa, about 12-15 minutes, allow to cool for 5 minutes.

4.   Place kale in a steamer basket over 1-inch of boiling water in a pot.

5.   Cover and steam kale until hot about 45 seconds.

6.   Transfer to a large plate.

7.   Top kale with quinoa, avocado, cucumber, bell pepper, onion,  gorgonzola cheese,  and smoked paprika, green Zaatar and Tandoori masala.

8.   Whisk oil, lemon juice, Dijon mustard, sea salt and freshly ground black pepper, together in a bowl until the oil emulsifies into the dressing.

9.   Pour over the salad

10.                Top with walnuts and dried cherries.

ENJOY DAN:                                     BON-APPETITE!!