Have you ever tried the kale & quinoa salad at Fat Cat in Norwalk, CT? We get it every time! So we decided to recreate it.
- 1 bunch or bag of kale, chopped
- 1/2 cup extra virgin olive oil
- Kosher salt & ground pepper
- Parmesan cheese, crumbled
- 1 cup quinoa (any variety)
- 2 cups water
- 1/4 cup toasted pumpkin seeds
Fill a pot up 1/4 of the way with water then add the chopped kale. Bring to a boil and let steam until the kale has reduced to half and has changed to a dark green color, about 8-10 minutes. The kale should be tender. Drain out the water and put aside.
Add 1 cup of quinoa and 2 cups of water into a medium sized pot and bring to a rapid boil, stirring frequently. Reduce heat to low, cover, and let cook for about 15 minutes. After 15 minutes, remove from the heat and let stand (covered) for 5 more minutes. Add salt & pepper to taste and stir thoroughly.
In a large bowl, lay the bed of quinoa down, then put the kale on top. Drizzle with about 1/2 cup extra virgin olive oil and season with salt & pepper to taste. Stir thoroughly again. Finally sprinkle on the toasted pumpkin seeds and crumbled Parmesan cheese.
You can serve either warm or cold … it’s great both ways!
Thanks for the inspiration, Fat Cat!
-Cristina & Jeff