While glamping, we eat a lot of really good, but really rich food. Mid-way through the week, I’m craving something a little leaner. Healthier. Something green. Enter Kale from my garden. I had clipped a couple leaves before we left and also harvested a bunch of my little yellow gem tomatoes. Even the word Kale sounds healthy (scary for some). Nothing to be afraid of in this salad! Even my mother in law ate it, and she basically steers clear of most green stuff. I think the novelty of the quinoa intrigued her. I guess that’s one way to get people to eat their veggies. Focus their attention on something else.

Quinoa & Kale Salad with Grilled Lemon Chicken

Salad

• 2 c quinoa
• 4 c water
• Salt
• 2 c chopped kale
• 1 c chopped green beans
• 1 c halved cherry tomatoes
• 1 cucumber, peeled and chopped into ½ inch pieces
• ¼ red onion, sliced thinly
• ¼ c thinly sliced radicchio (optional)

Grilled Lemon Chicken (*)

• 4 chicken breasts
• 2 lemons, zested and juiced
• 2 garlic cloves, grated on a microplane
• 2 tbsp olive oil
• 2 tbsp white wine
• Salt & Pepper, to taste (about ½ tsp each)

Dressing

• 1 tbsp Dijon mustard
• 1 garlic clove, grated on a microplane
• 3 tbsp champagne vinegar
• 4 tbsp olive oil
• ¼ tsp salt
• ¼ tsp fresh ground pepper

In a large plastic bag, add the chicken, lemon juice & zest, garlic, oil, wine, and salt & pepper. Marinate the chicken for about 1 hour.

Make the quinoa as directed on the box, add 2 cups quinoa, 4 cups water, and a generous spoon of salt to a medium pan and bring to a boil. Once it boils, lower the heat to a simmer. Allow the quinoa to cook for about 15 minutes until the seeds open. Just before you are ready to remove the quinoa from the heat, add the green beans to the pot, and mix in. Allow the heat to cook the beans for about 3 minutes. Next, add the kale to the pot angd mix in. Allow the heat to cook the kale for an additional 2 minutes. Remove from the heat, and drain into a fine colander and run cold water over the mixture. Set aside.

Meanwhile, make the dressing and prepare the other salad ingredients. Grill the chicken for about 15-20 minutes until done.

When ready to serve, combine the kale & quinoa mixture with all the vegetables in a large bowl and add the dressing and toss well. Slice the chicken breasts diagonally and serve on top of the salad.

Serves 4-6.

(*) Hint: Lots of stores make a pretty good version of this pre-marinated if you want to save the time of having to marinate your chicken.