Kale Quinoa Salad with Hazelnut Pesto

Use organic ingredients whenever possible.

Rinse the quinoa under running water in a fine mesh strainer. Put the rinsed quinoa in a pot over a medium high heat. Stir the quinoa every 10 seconds or so for at least a minute or two until the quinoa starts to make a popping sound. Then add the water, cover the pot and turn the heat down to low. Cook the quinoa for about 15 minutes or until all the water is absorbed. When it’s done, remove the pot from the heat, remove the cover and let the quinoa cool without stirring for at least 15 minutes.

While the quinoa is cooking, rinse the kale and remove the stems. Cut enough kale into bite sized pieces to make 6 cups. Put the kale in a large bowl.

Mix together the 2 teaspoons of oil, the lemon juice and the salt.
Pour the lemon juice mixture over the kale and mix well with your hands, working the dressing into the leaves. Set aside for at least 15 minutes.

In a food processor, combine the hazelnuts, remaining olive oil, basil, parsley and garlic and pulse until finely ground.

Add the quinoa and the hazelnut pesto to the kale and stir gently. Stir in the cranberries. Serve immediately or chill and serve later.