Now that the dust of the holidays has settled, there is one thing on my mind—getting healthy. I want to focus my attention to salads loaded with grains and veggies. It was interesting to watch kale make such a rise in the world of healthy eating all throughout 2012, and I believe it will glide right into 2013 with the same importance. We need to give kale a round of applause for stepping out of the shadows and providing us with a tasty form of sulforaphane (the chemical with strong anti-cancer properties found in chopped kale). No wonder people are flocking to the markets to get their hands around this leafy green from the cabbage family.
A MARRIAGE MADE IN NUTRITION HEAVEN
In the last couple of months I have noticed grains popping up on menus and recipes when healthy eating is a consideration. Quinoa, Farro, Spelt, Buckwheat, and Rye. These ancient grains are said to prevent heart disease, high blood pressure, and cancer as well. These grains are easy to digest and are loaded with fiber and protein. Why not marry kale with some ancient grains for a super salad? Something that will do amazing things for my body and give me the internal satisfaction that I am eating right for myself. I did just that and this Farro Quinoa Kale Salad is truly addictive, I have not stopped craving it since the fork first passed my lips.
Read Related: Mario Lopez’s Quinoa Stuffed Peppers
Salad Tip: I find when making kale salad, it is best to chop up the kale two to three hours beforehand and let it sit in the salad dressing. This helps soften up the leafy green—otherwise it could be a bit on the bitter side and slightly hard to chew.
FARRO QUINOA KALE SALAD
1½ cups fresh dino kale (chopped into strips)
1 cup farro (cooked as directed on package, and let cool completely)
1 cup quinoa (cooked as directed on package, and let cool completely)
1/3 cup celery (chopped small)
1 cup apple cut into thin slices
½ cup craisins
½ cup chopped pecans
1 TSP salt
1 TSP pepper
1 cup rice vinegar
½ cup olive oil
½ cup canola oil
1 garlic clove (pressed)
2 shallots (minced into tiny pieces)
- Chop kale and place in a bowl. Set to the side.
- In a separate bowl combine all dressing ingredients, mix well and drizzle over chopped kale. Let sit in the refrigerator covered for 2 to 3 hours.
- Then combine farro, quinoa, kale with salad dressing, celery, apples, craisins, pecans, salt and pepper in a bowl. Mix well to combine and find yourself in a love with Farro Quinoa Kale Salad! Enjoy.