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EST. 2011 BY LIZ RUEVEN
Spring into Celebrating Mom with Quinoa & Kale

Spring into Celebrating Mom with Quinoa & Kale

With Mom’s Day fast approaching the time is ripe to focus on simple and healthy spring salads. Local produce is finally appearing at farmers’ markets with earliest spring crops, asparagus, rhubarb and kale, leading the pack. For this tasty and nutritious Quinoa and Kale Salad we are highlighting a load of fresh green herbs and Lacinato kale.

ingredients in place-best

This salad requires little more than chopping and tossing. It’s a one pot, one bowl wonder, loaded with protein and rich with vitamins. There are no special skills required for this one. Dads, teens, friends who may not be whizzes in the kitchen: this one’s for you.

Treat your Mom (wife, sister, friend). She’ll appreciate knowing that you made the effort to whip up something homemade (no obligation to tell her how easy it was).

Chopped kale tossed into warm quinoa softens it just enough.
Chopped kale tossed into warm quinoa softens it just enough.

Thank you, Cecily Gans, for this easy and nutritious salad.

Cecily is a well known chef and foods educator, certified holistic health counselor and executive chef/owner of The Main Course Catering in Fairfield, CT. She has taught Culinary Arts at Staples High School in Westport, CT for almost 15 years and developed the curriculum for that program. Cecily is available for private and group cooking classes. Contact her directly at zenjava@hotmail.com.

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