Kale and Quinoa Salad


1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
1 bunch or 8 ounces lacinato (dinosaur or Tuscan) kale
1/2 cup slivered almonds, toasted in a nonstick skillet and cooled*
1/3 cup dried tart cherries, chopped roughly*
2 to 3 scallions, thinly sliced
2 tsp. chopped fresh dill
2 oz. crumbled feta cheese (Deb calls for ricotta salata but I prefer feta)
A few gratings of fresh lemon zest

*A tip-of-the-hat to Trader Joe’s — they sell already dry-toasted slivered almonds in generous-sized bags. And they sell dried tart cherries too.


3 Tbsp. olive oil
1 1/2 Tbsp. white wine vinegar
2 tsp. smooth Dijon mustard
1 tsp. coarse Dijon mustard
Just shy of 1 tsp. honey
Salt and freshly ground pepper to taste

Cook quinoa according to package directions. Spread on a plate to cool quickly.

Wash kale and dry well. With a knife, remove the center rib from each stalk, leaving long strips of kale leaves. Stack leaves in small batches, and cut crosswise into thin ribbons. Add kale to large salad bowl. Add remaining salad ingredients and toss to mix.

Whisk dressing ingredients together and pour over salad. Season with salt and pepper to taste.

Serves 6 (as a side salad)
WW PP per serving: 7