Black Quinoa & Kale Salad

To cook the quinoa: Rinse quinoa thoroughly and allow to drain. Place dry quinoa and 1 1/2 cup water in a saucepan and cook until cooked but not mushy—this was about 20 minutes for me. I would imagine it depends on the age/freshness of your quinoa. If it absorbs the liquid before it gets tender to your liking, add more liquid and continue cooking. Drain excess water and allow to cool.

For the salad: Remove the tough stems from your kale. I used a lovely kale mix from a local farm stand. If you’re using large kale leaves, make sure the tough ribs are gone. Roughly chop the kale into bite-sized pieces. Mix in chopped apples. Set aside.

For the dressing: Whisk together the olive oil, lemon juice and zest, horseradish, mustard, and honey. Taste and add salt and pepper as needed.

To assemble: Toss cooled, cooked quinoa in the dressing. Add dressed quinoa mixture to the kale and apples. Place on individual plates or a large serving platter. Crumble goat cheese on top of the salad and serve immediately.