I have been looking for something similar on line and haven’t come up with anything. I didn’t have the cheese…put it was still delicious! Using a mesh strainer to rinse the quinoa is easier for me than using a colander. Tonight I am out of quinoa so I am going to use faro instead! Kale Salad with Quinoa, Cranberries and Toasted Almonds: (Serves 2 as a meal, 4 as a side), Ingredients: I just recently tried Tracy’s reset salad and loved it. This review is years overdue but I just need to say that this is one of my all time FAVORITE salads. I tried that here, and it was foolproof. Makes no sense but somehow it works! We'll assume you're ok with this, but you can opt-out if you wish. Can’t go wrong. This salad is absolutely delicious. Is there a magical colander I’m not using? Which is good, seeing as how if she spends any time alone with her daddy she comes away smelling suspiciously like Nutella. Loved this! Is the 8 oz of kale by weight or volume? I just finished eating this for lunch–right out of the bowl I mixed it in. Like in a gay way. You’re turning into a kale lover. I used feta like others, because I could not find ricotta salata and did the quinoa as Deb suggested. Looking forward to seeing more of your writing even though typing with a new baby on your lap will likely be a bit challenging. It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. I made this last weekend for the first time ever, for a neighborhood potluck. But what should I do about the cheese? The next day I made another batch to take to work. Adapted from The Smitten Kitchen Cookbook and The Smith. After simmering for 20 minutes, I pulled it off the stove and strained the water. Add goat cheese log, the maple syrup adds a touch of sweetness to the cheese Don’t panic, there is a very simple way to do this. Just brought this over to my sister who is suffering from a massive case of poison ivy. The kale salad from your cookbook has been my go-to, and this combination of your salad with the Smith salad…well, dreams do come true. Cassie — I so love that Redhead salad with the egg on top of the crouton that basically tastes deep-fried in butter with crispy capers… also, everything else on the menu. Change the water in the bowl a few times while agitating the quinoa with your fingers, until the water is mostly clear, then drain. (I have a very sensitive nose. I am officially in love with this combination. I just made this today. Ouch! After experiencing Restaurant Week, I could definitely use a healthy meal like this one! Sometimes I use dried cranberries instead of dried cherries and I always use feta because I can never find ricotta salata. :). I just made this salad for lunch and it is delicious! Still came out great. Still there! I eventually realized that when I’ve made quinoa in the past, I’ve always used a 1:2 ratio of quinoa:water. i liked it better with the kale as an accent, i found that i was adding more olive oil to make the kale palatable the first time so it was a net health negative. 2 to 3 scallions, thinly sliced I thought the dill would be weird, but it adds an interesting tart note. You can always add the dressing right before you eat it (we do). Hi Deb! I did change it slightly by adding the kale before the quinoa was finished, putting the lid on the pot, and letting it steam slightly to soften it up. } and it was fabulous. second day? This is awesome, I’ve made it several times. I love that you mentioned Tracy’s reset button salad – I’ve been obsessed with it and have eaten it for lunch for weeks on end. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. So much better than the sum of its parts! Sometimes you’ve got to use what you have on hand. It looks so nice. The one I use is actually for growing sprouts. You probably reap so many kale benefits that I’m missing out on! I knew it would happen! THIS IS TOTALLY A RESET BUTTON SALAD. Simmer at a very low temperature for 15 to 20 minutes, until tender. Not sure why I didn’t think of that! Got it :) I massage the kale … Last time with Feta, it was great. I just made this and, wow, I think it’s the best kale recipe I’ve ever tried. I’ve made this again and again. Drain any un-absorbed liquid from cooked quinoa. Love the combo, love the added dried fruit in the salad (I usually use cranberries). I just discovered this based on the link in today’s post. http://www.amazon.com/Ancient-Harvest-Organic-Traditional-12-Ounce/dp/B000LKUTLE/ref=sr_1_1?ie=UTF8&qid=1394192853&sr=8-1&keywords=Ancient+Harvest+quinoa. My husband calls it “that great kale salad.” Everyone loves it! This is so good so thank you so much for posting it. Those East Village restaurants certainly know their healthy salads! It was really just a matter of time before I fell for a salad at a local restaurant that contained both kale and quinoa and it was so good, it became an obsession. The dressing is amazing and the cherries (dried cherries from Trader Joes) and I used toasted sliced almonds (also Trader Joes)- all I can say is yum, yum yum! and toast for 3-4 minutes until they are golden brown and fragrant. I’ve made slight variations of this (e.g. AND THEN we sat down to dinner and he completely demolished this salad! Thank you for taking time to answer questions from your readers. This salad was a huge hit at a dinner party with multiple people eager for a final bite. #zrdn-recipe-container ol.zrdn-solid li:before, Right, so where were we… Besides, you knew where this is going — the joke is on me, it always is. I became completely obsessed with it & have recreated it at home. I haven’t seen it since my roommate got it to feed his iguana.” I read that iguanas have a strong bite, which probably helps them to eat it. Remove kale leaves from stems and tear into bite-sized pieces. It was packed, and despite our reservation, we waited more than half an hour for our table. This is spectacular from the fridge the next day, ideally with a gorgeous fried egg on top (as others have mentioned). The sunflower oil is mild tasting and allows the stronger grade b maple flavor to shine through.