A headline on my newsfeed last week made me click through: Is Fish Sauce Having its Kale Moment? I know fish sauce is in many of my favorite Asian dishes but you aren’t going to see me cooking with it anytime soon.
Kale, though, is still having its moment in my kitchen. Judging by the amount of kale we sold at our school’s farmer’s market yesterday, others have moved on. Our best sellers at our most successful market ever: honey, carrots, baguettes and frosted cupcakes. Greens were not having their moment.
Our farmer’s market funds our school gardens. You know, the gardens, where we grow things that are good for us to eat? Like kale! Since very few customers purchased kale yesterday, I have to think people still don’t know what to do with it.
Here’s my latest, inspired by a simple salad I ate at Cascabel Taqueria, a casual Mexican restaurant in NYC.
Packed with protein (quinoa and pumpkin seeds), plenty of greens, sliced avocado (not pictured) and some sweets (golden raisins and cherry tomatoes), this is one of those complete salad lunches — the kind that doesn’t leave you certain you need a hunk of chicken or a slice of baguette on the side to make it to your next meal.
Kale Quinoa Salad
- one bunch kale, any variety
- cooked quinoa, red or white
- cherry tomatoes, sliced lengthwise
- golden raisins
- olive oil, lemon juice, salt, pepper
- Wash, trim and slice kale in thin ribbons. Sprinkle with olive oil and massage well.
- Mix greens with quinoa. The ratio is up to you.
- Add cherry tomatoes, raisins and pepitas.
- Add lemon juice and mix well. Add additional olive oil, salt and pepper to taste.
- Slice avocado on top.
More kale recipes I love madly:
Oprah’s Kale Brussel Sprout Salad