Kale & Quinoa Salad

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   ["After cooking, allow quinoa to cool in cooking pot, with lid on, for 20-30 minutes and then fluff with a fork.", "Stack kale leaves together and roll up like a cigar, then slice thinly with a sharp knife (""chiffonade"").", "Peel cucumber and remove seeds. Dice into 1/8 inch cubes.", "Combine kale, quinoa, and cucumber in a large non-reactive mixing bowl. Add currants and mix well.", "Add olive oil, zest the lemon over the bowl (to capture the essential oils), and add lemon juice. Add a large pinch of salt and grind pepper into the bowl.", "Mix well to combine all ingredients. The slightly warm quinoa will absorb the seasonings, and the warmth and lemon juice will slightly ""cook"" the kale. To serve a larger crowd, simply double or triple the recipe.", "PLEASE NOTE: When making this, I didn't measure. These measurements are approximations; however, you can add more or less of anything to suit your taste.", "Just before serving, sprinkle pistachios on top. Bon appetit!"]

* Per serving · 4 servings · Values may vary.

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