Kale Quinoa Salad with Red Grapes [HMC]

Kale is quirky; with the right touch it shines like an emerald and tastes delish, but if you ignore a few key steps it can resemble Astroturf. Fortunately, it doesn't take much to get on kale's good side. Once it's ripped and stripped it loves a bath in olive oil, lemon juice, and salt. This spa treatment break down the kale's fibers, making it easier to digest (the olive oil's fat also increases the bioavailability of kale's fat-soluble nutrients). I've included mint, parsley, quinoa, cumin, and coriander in the dish and added one additional surprise: red grapes. There's something about chomping on a sweet grape that's just joyous, and the anthocyanins that give the grape its deep color are also phenomenal antioxidants, with other studies showing they may also enhance memory.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the quinoa in a fine-mesh strainer and rinse well under cold running water.

Step 2

In a small saucepan, bring 1 1/2 cups of water and 1/2 teaspoon of the salt to a boil over high heat. Add the quinoa and cover. Decrease the heat to low and simmer for 15 to 20 minutes, stirring once halfway through, until the quinoa is just tender. Remove from the heat and allow the quinoa to rest for 10 minutes. Fluff the quinoa with a fork.

Step 3

While the quinoa is cooking, whisk together the lemon juice, the remaining 1/4 teaspoon of salt, cumin, coriander, red pepper flakes, and olive oil together in a large bowl. Add the kale and give it a quick massage with your hands. Add the quinoa, mint, parsley, lemon zest, and grapes and toss lightly to combine. Serve at room temperature.

Step 4

When you make quinoa, rinse it well. Quinoa is naturally coated with a bitter-tasting resin. To get rid of the resin, put the grain in a bowl of cool water, swish it around with your hand, and drain it in a fine-mesh sieve.

Step 5

Store in an airtight container in the refrigerator for up to 5 days. Calories: 281 per serving.