One of my all time favorite salads is from Fat Cat Pie Co. over in Norwalk, CT. When we go out and find something yummy, Scott likes to say, “I bet we can make this at home.” Now, most of the time I am sure he could make something very similar. However, I always say something to the like of, “No, because then it wont be special when we have it here.” Right?! Anyway, the kale and quinoa salad from Fat Cat may be the exception (and maybe the famous fish dish from Cha Ca La Vong in Hanoi, Vietnam – as much as I would love to, I can’t imagine we will be back there soon) to my rule. We didn’t nail down the amazing dressing that Fat Cat makes, but the feel of the salad was enough to curve my craving.
- 1 head kale
- good handful of cranberries chopped
- good large handful of pumpkin seeds
- 1/2 cup uncooked quinoa
- 3 teaspoons rice bran oil
- 1 teaspoons rice vinegar
- salt and pepper to taste
Devein the kale and cut into large pieces and wash well. Blanch the kale and then spin to dry. Chop into fairly small pieces. Place in large bowl.
Cook quinoa according to package. For us, that was 1/2 cup quinoa to 1 cup water. Once boiling, let simmer covered for 15-20 minutes until the water is fully absorbed. Set aside.
Toast pumpkin seeds. We did this in our toaster oven and it worked well. I just kept an eye on them and took them out when they started to get brown and began to pop. Toss them in with the kale. Add chopped cranberries.
Make the dressing. Sorry, do not have exact measurements for this so I estimated. Combine rice bran oil and rice vinegar with salt and pepper to taste. Toss well with kale, cranberry and pumpkin seeds. I am not sure we even used all the dressing, so maybe add a little bit at a time – you can always add more. Once tossed, place over plated quinoa and enjoy!!!
Since making this salad…we have a new recipe that we make much more often…you can find it here: “Go to” Kale Salad.