QUINOA SALAD w MINT, KALE, & RAISINS
This salad has quickly become one of my favorites. The dark greens, browns, and purples are also quite beautiful to see while you're making it. It's easy:
- 2 cups kale leaves, ribs removed, cut 1/4 inch thin
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 4 cups cooked quinoa (about 1 cup uncooked)
- 1/3 cup golden raisins
- 1/3 cup pinenuts, toasted
- 1/2 cup mint leaves, torn with your hands
- 1/2 red onion, thinly sliced
- salt and pepper to taste
1. Soak the quinoa in advance. In a glass or non-reactive bowl, soak the quinoa in filtered water for 12-24 hours at room temperature. If you have digestive issues, lean towards the longer soaking time. (Soaking grains is important. It reduces their absorption-blocking fibers, and makes them more digestible.)
2. Rinse the soaked quinoa, and cook at a ratio of 2:1. (2 parts water to every 1 part of quinoa). Bring the water to a boil, add the quinoa, and then simmer on low.
3. While the quinoa cooks, cut the kale leaves from their ribs, stack the leaves, roll them up like a cigar, and cut across in 1/4 inch slices. This will give you long ribbons. You can then chop across width-wise a few times so they’re not too long.
3. Combine kale, balsamic, and olive oil in a large bowl and massage the leaves for at least 3 minutes, until wilted and bright green. This makes them more flavorful, as well as more tender and easier to chew.
4. Add the remaining ingredients, salt and pepper to taste, and mix thoroughly. Add more olive oil and balsamic if necessary.
AYURVEDIC DOSHA CONSIDERATIONS:
Pitta Types: Replace the pine nuts with sesame seeds. Go easy on the onions.