2 cups dry Quinoa, rinsed
3 cups cold water
pinch of salt
1/4 cup golden raisins
1/4 chopped dried apricot
1 small Vidalia, purple or other sweet onion, small dice
20 basil leaves, torn or chiffonade*
1 bunch fresh kale washed and dried well, tough stem and rib removed; shredded, chopped, torn or chiffonade* (about 3 cups)
1 cup pecans, toasted and roughly chopped
¾ cup apple cider vinegar
1 cup vegetable oil or olive oil
2 T dry mustard
½ t kosher salt
¼ t freshly ground black pepper
Combine quinoa, water & pinch of salt in medium saucepan. Bring to a boil. Cover and reduce heat to low. Simmer about 15 min or until all water is absorbed and seeds are separated, light and fluffy. Let stand covered another 10 minutes. Fluff seeds with a fork. Whisk vinaigrette ingredients together. While quinoa is still warm, fold in dried fruit, onion, basil, pecans and vinaigrette. Stir in kale. Serve warm, room temp or cold.
– Stack several leaves and roll them lengthwise, very tightly. Cut the roll of leaves across the grain or crosswise to make very thin strips.