Lemony Kale and Quinoa Salad

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic
• 1/2 bunch Dinosaur/Lacinato Kale
• 1 1/2 cups vegetable broth
• 1 cup uncooked quinoa
• 1 fresh lemon
• 1/4 cup chopped walnuts
• 1 oz crumbled feta

Directions

1. Wash the quinoa thoroughly under cool running water so the saponins, its naturally bitter outer layer, rinse away. Strip the kale leaves from their stems by cutting along each side with a sharp knife. Cut each leaf in 1/2 lengthwise, then slice across into 1/2 inch ribbons. Rinse the kale thoroughly in a colander. Mince the garlic, then put it in a large pot with the olive oil. Cook over medium-low heat for 1 minute, just until the garlic begins to soften. Add the rinsed kale and cook for 2-3 minutes more, stopping when the leaves have wilted and turned deep green and shiny.
2. Stir the rinsed quinoa into the pot, then pour in the vegetable broth. Mix everything together, cover the pot, and raise the heat to medium-high. Bring it to a boil, then immediately turn the heat down to low and let it cook for 15 minutes. Check that it keeps up a gentle simmer the whole time.
3. After 15 minutes, take a look at the quinoa. The grains should be a little translucent, with a pale ring around the outside. If plenty of broth is still sitting in the bottom, put the lid back on and simmer a few minutes longer. If only a little liquid remains, leave the lid off and sauté for a couple of minutes, until that moisture cooks away.
4. While the quinoa simmers, zest 1/2 of the lemon. Chop the walnuts and crumble the feta.
5. When the quinoa is tender and the extra liquid has cooked off, take the pot off the heat. Scatter the lemon zest over the kale and quinoa, then squeeze in the juice from 1/2 of the lemon. Finish with the chopped walnuts and crumbled feta, and serve.