A Spring Sunday

A salad for dinner during an early spring day.  Can be served warm or cold.

I recommend enjoying this salad with one of the best beers in the world, which I just discovered is carried at Whole Foods!  No trip to the BK (or Japan) required.

Orange Sesame Quinoa Salad
4 main dish servings

1 1/2 cups of quinoa
2 cups vegetable broth
1 cup water

2 tablespoons finely diced onion
1 bunch of kale, de-stemmed and chopped
1 can cannellini beans, rinsed and drained

1/4 cup diced red pepper
1 orange, divided into segments then diced

Dressing:
1 orange, peeled (or juiced)
1 small piece of ginger (grated)
1 teaspoon miso paste
1 tablespoon rice wine vinegar
2 tablespoons olive oil
1 teaspoon maple syrup
2 teaspoons dark sesame oil
2 grinds of pepper
pinch of salt

Bring the quinoa, broth and water to a boil then reduce heat to low, cover and cook for 15 minutes.  Meanwhile, prep the kale and onion and put into a large bowl.  Prep the pepper and orange and set aside.  When the quinoa is cooked, mix it into the bowl with the raw kale and onion, stirring well.  This will wilt the kale and soften the onions.  Put in the fridge to allow to cool a bit.

To make the dressing in a high speed blender, place all the ingredients (whole orange and ginger chunk) into the blender and blend at high speed until creamy.  To make without a blender, juice the orange and grate the ginger and whisk all the ingredients together until they are combined very well.

Stir together the quinoa, dressing, red pepper and orange pieces.  Taste and add more salt or pepper if needed.  Serve warm or cold.