Courtesy of Dan Corriveau

Kale & Quinoa Salad

WITH LEMON DRESSING

INGREDIENTS:

DIRECTIONS:

• 1 bunch kale, stemmed and chopped • 6 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice • 2 tablespoons chopped shallot

1. Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes. 2. Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.

• 1 teaspoon honey • ½ teaspoon salt • ¼ teaspoon ground pepper • 2 cups grape or cherry tomatoes, halved • 2 cups cooked quinoa

• 1 English cucumber, thinly sliced • 1 medium red bell pepper, sliced • 1 medium yellow bell pepper, sliced • 1 (15 ounce) can unsalted chickpeas, rinsed • ¾ cup feta cheese, crumbled • ½ cup sliced almonds, toasted

REAL COURAGE IS WHEN YOU KNOW YOU’RE LICKED BEFORE YOU BEGIN, BUT YOU BEGIN ANYWAY AND SEE IT THROUGH NO MATTER WHAT”

HARPER LEE (AMERICAN NOVELIST 1926 – 2016)

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