A quintessential winter salad, this kale quinoa combination makes use of the season's most available ingredients--including limes, Cara Cara oranges, dates and shaved coconut. This makes a great lunch or light dinner, or bring it to your next potluck.
Course Main Course, Salad
Keyword kale quinoa
Prep Time 10minutes
Total Time 10minutes
Author Lynne Curry
1bunchkale, washed and stemmed (about 5 cups)reserve stems for stir fry
1navel orange, such as Cara Cara
1/4teaspoonfine sea salt
8dates, pitted and chopped
1/4cuptoasted flake coconutunsweetend
Tear the kale into bite-sized pieces into a large mixing bowl. Zest the orange and the lime and set them aside. Then cut in half and squeeze one half of the orange and one half of the lime over it and sprinkle with the salt. Use your fingers to toss the kale with the citrus juices and salt while rubbing it between your fingers.
Add the quinoa and toss to distribute it into the kale. Add the oil and pepper and toss thoroughly. Taste for seasoning and add more of the orange juice, lime juice and salt to suit your taste. It should be a balance of sweet and sour.
Toss with the orange and lime zest, dates and coconut and taste once more before serving.