Lost City Farm Kale and Quinoa Salad
(courtesy of Lyndsey Langsdale and Toni Ortega. Serves 4)
“During farm season, we had a family dinner almost every Wednesday night after the big harvest farm stand day. This dish was a hit,” Ortega says.
2½ cups water
1 cup quinoa
1 bunch Lost City Farm’s dino kale, sliced into thin strips
2 or 3 scallions, chopped
Zest and juice from 1 Meyer lemon
2 tablespoons walnut oil
½ cup pine nuts
Salt and pepper, to taste
Bring quinoa and water to boil over medium-high heat, cover, and reduce heat to medium-low for about 10 minutes.
While water is heating, toast pine nuts in dry skillet over low heat, stirring continuously for about 5 minutes or until lightly browned.
After quinoa has cooked and absorbed most of water, place kale on top of quinoa, and replace lid to steam kale, about 5 more minutes.
In large bowl, toss kale and quinoa with lemon juice, walnut oil, pine nuts, scallions, and salt and pepper. Top with lemon zest and serve warm, or chill for cold salad later.