Cook quinoa in boiling water until all water is absorbed (about 12 minutes).In the meantime, pull the kale leaves off their stems.Discard the stems or use them in stocks and soups.
Rinse and shake the water off the kale leaves, then chop them into small pieces.
Add leaves to a large mixing bowl, add the lemon juice and ½ teaspoon of salt and pinch the kale with your fingertips to soften its texture. Do so for 1 minute, then set aside and prep the dressing.
MAKE THE DRESSING
To a small jar, add all ingredients, close, and shake well.Alternatively, you can whisk ingredients in a small bowl.
MIX THE SALAD
Add diced red pepper, corn, finelychoppedscallions, and chopped toasted almonds to the bowl with the kale.At this stage; you can also add your favorite add-ins.
Add quinoa, pour in the dressing, and mix well before serving.
VARIATIONS
ADD FETA: crumbled feta (or vegan feta) adds a creamy, tangy, and salty flavor, making it irresistible.
ADD ROASTED VEGGIES: kale is delicious with roasted orange-colored vegetables. Try roasted pumpkin, butternut squash, kabocha squash, or sweet potatoes.Cut them into bite-size dice, toss them in olive oil and salt, and roast them in a preheated oven at 400°F or 200°C for 20 minutes or until fork tender.
ADD TOFU: pan-fried tofu is an excellent way to add tasty and high-quality plant-based protein to this kale and quinoa salad. You can make it in 15 minutes with simple ingredients. Recipe is linked in the ingredients list.