My class just finished our first rotation and we’re back together for a week of skill building and catching up with friends. I went to a pot-luck with a couple of my best friends and brought a huge tray of this winning kale salad. I approach potlucks by bringing something that I’d be happy eating all night. Therefore, I frequently choose salads or homemade vegan desserts. I fill up my plate with my own salad and just supplement with other items I want to try but not eat a ton of.

Ingredients for 4-6 servings:
Salad and toppings: 1 bunch lacinato kale, 1/2 cup dried figs, 1/2 cup crushed almonds, 1/2 diced onion, 1/2 cup quinoa, tablespoon olive oil
Dressing: 1/4 cup orange juice, 1 juiced lime, 2 teaspoons maple syrup, 1/4 cup olive oil, black pepper

Directions:
1) cook quinoa (rinse seeds, 1 cup water + 1/2 cup quinoa, bring to boil, then lower heat, cover)
2) caramelize onions with tablespoon of olive oil in frying pan
3) remove stems and chop kale
4) chop figs into bite sized pieces
5) combine kale, cooked quinoa, figs, almonds in a large bowl
6) Dressing: combine ingredients and whisk together, toss with kale.
modified from http://www.thekitchn.com/recipe-kale-quinoa-salad-with-citrus-dressing-healthy-lunch-recipes-from-the-kitchn-199341

This salad is great because the warm quinoa softens the crisp kale leaves. It can stand as meal by incorporating proteins, fat, and greens. We tripled this recipe and was eaten up!

Best,
Geraldine

P.S. feels good to be back on the blog =)