Kale & Quinoa Salad
I usually consider cooking to be an art form, but the creation of this particular salad recipe was pure science. Engineering to be exact. That’s right. I created this recipe through the process of reverse engineering. Andrew (my engineering husband) is so proud. Here is how I did it:
One day I bought a pint of salad from a deli counter. It was delicious. I wanted to learn how to make it. So I studied it carefully. I noted with my keen observation skills that the bulk of the salad consisted of kale, quinoa, apple, and a sprinkling of feta cheese.
But what about the dressing, you ask? Well, this is where the engineering comes in.
I consulted the list of dressing ingredients on the label and began to experiment, trying different quantities, searching for the perfect proportions.
The end result proves that I am a reverse engineering genius, one who is not only able to recreate something, but one who is able to make it even better. (I actually don’t know if this is true since I only had the original version once, but let’s just assume mine is better because, well, why not?)
This marvel of engineering has become one of my favorite salads. With the nutrient powerhouses kale and quinoa on board, it is both nutritious and delicious. It makes a great side dish to something coming off the grill, or a big bowl of it all on its own is a perfect summertime lunch. Enjoy!
Kale & Quinoa Salad
Ingredients
- kale (approx. 4 oz.), washed, destemmed, and torn or cut into small pieces
- 2 cups cooked quinoa
- 1 apple, diced
- 4 oz. crumbed feta cheese
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/2 tsp salt
Instructions
- Combine all salad ingredients into a bowl.
- Mix all dressing ingredients with a whisk, by shaking them in a mason jar, or by blending in a blender.
- Pour dressing on salad and toss to coat.
