A variation on Sicilian-style greens added to quinoa for a nourishing salad. Eat it warm or at room temperature. As with most of our greens and grains recipes, you can switch out the quinoa for another grain, as well as the kale. However, this particular combination of kale and quinoa is very good, and alliterative to boot. The kale is not quite cooked here, so if you like kale to be more cooked, stir it into the quinoa for the last five minutes of cooking. Quinoa often needs to be rinsed before cooking, as it has a bitter coating that makes it unpalatable. Some companies pre-rinse quinoa before packaging, so check the package instructions before cooking.

1 1/2 c quinoa
3 c water, broth, or stock (or follow package instructions)
3 c stemmed, chopped, then shredded kale
3 – 4 T pine nuts, walnuts, almonds, sunflower seeds, toasted if you like, chopped if necessary
3 – 4 T raisins or other dried fruit, chopped if necessary
2 T lemon juice
2 T extra-virgin olive oil, or other vegetable or nut oil
salt and pepper, to taste
crushed red pepper flakes, to taste, optional
fresh chopped herb, for garnish

1. In a pot or large skillet that will be large enough to hold both the cooked quinoa, the kale, and theĀ  remaining ingredients, prepare quinoa according to package instructions or your personal preference. Remove from heat and fluff with a fork.

2. Put the shredded kale on top of the fluffed grain, cover and let steam in the residual heat of the cooked grain for about 10 minutes.

3. Add the remaining ingredients and stir to combine. Taste for seasonings. Garnish with fresh herb. Serve warm or at room temperature.