200gcherry tomatoes(the sweeter the better), quartered
For the dressing:
4tablespoonsextra virgin olive oil
2tablespoonsfreshly squeezed lemon juice
1/4teaspoonground black pepper
small pinch dried chili flakes
Rinse the uncooked quinoa in a fine mesh strainer. Drain well. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer the quinoa to a large bowl to cool.
Add the kale, parsley, mint, green onion and tomatoes to the bowl with the quinoa.
In a small bowl, whisk together the olive oil, lemon juice, shallot, cumin, sumac, salt, pepper and chili flakes. Pour dressing over kale mixture and toss together until salad is well combined. Season to taste with additional salt and pepper, if desired. Serve and enjoy!
This salad keeps well in the refrigerator for several days.
If you decide to use regular curly kale for this recipe, then I recommend using your hands, to knead and “massage” the kale until the kale becomes softened and reduces in volume. You can also do this for lacinato kale, but for this recipe, I don't think it is necessary.
Since it's winter and not exactly tomato season, I use "honey cherry tomatoes" for this recipe as they are super sweet and perfect for this type of salad.
Looking for new ways to explore this salad. Try adding one of these optional add-ins: - Peeled and seeded cucumber, diced - Pomegranate seeds, to garnish - Toasted almonds slivers, for extra crunch