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.

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Ingredients:

  • 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

Directions:

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.

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You can serve either warm or cold … it’s great both ways!

Thanks for the inspiration, Fat Cat!

-Cristina & Jeff