This is a kitchen sink style salad, meaning, it’s chock full of everything. It’s based off my favorite salad at the always inspiring Superba Snack Bar, but I turned it into a hearty, make-ahead quinoa salad that’s easy to scale up or down. It’s a delicious balance of flavors, and can be easily made without the quinoa as a kale salad, or with farro, cous cous, or brown rice instead. Enjoy!
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
1/2 cup parmiggiano, finely grated
salt and pepper to taste
To slice the kale, cut out the ribs, then stack the leaves. roll the leaves up like a cigar and cut across in 1/4 inch slices. You should have long ribbons. Chop across a few times so they’re not super long, and you’re set. Combine kale, balsamic, and olive oil in a large bowl and massage the leaves for at least 3 minutes, until wilted and bright green (they should be tender and easily chewed). Add the remaining ingredients, salt and pepper to taste, and mix thoroughly. Add more olive oil and balsamic if necessary.