Yield: Serves 6
For the Quinoa:
1 Cup Tricolor Quinoa, rinsed
1 1/2 Cups Vegetable or Chicken Broth
For the Salad:
10oz Fresh Kale, trimmed into 1 inch strips, washed and rinsed
6 Tablespoons Botticelli Extra Virgin Olive Oil, divided
Juice of one Lemon, divided
1 Teaspoon Sea Salt
1 English Cucumber, sliced
2 Small Peaches, thinly sliced
2 Tablespoons Botticelli Red Wine Vinegar
2 Teaspoons Honey
Fresh Black Pepper as desired
4oz Gorgonzola Dolce Cheese, crumbled
To make the quinoa:
Put a small saucepan over a high flame and bring the broth to a boil. Stir in the quinoa and return the pan to a boil. Lower the flame to medium low and cool until all the liquid is absorbed, about 15-18 minutes. Remove from heat and cool completely. Set aside.
To make the Salad:
Place the clean, dry Kale in a large mixing bowl and add half the lemon juice, 2 tablespoons of the oil and the salt. Begin massaging the kale with your hands, working in the oil and salt for about 5 minutes. The kale should begin to wilt slightly.
Add in the cooled quinoa, cucumbers and peaches.
In a small mixing bowl whisk together the remaining oil and lemon juice with the red wine vinegar, honey and black pepper. Pour over the salad and toss well. Add the crumbled gorgonzola over the top and serve.