Quinoa Kale Salad with Red Grapes


Kale is quirky; with the right touch it shines like an emerald and tastes delish, but if you ignore a few key steps it can resemble Astroturf. Fortunately, it doesn’t take much to get on kale’s good side. Once it’s ripped and stripped it loves a bath in olive oil, lemon juice, and salt. This spa treatment break down the kale’s fibers, making it easier to digest (the olive oil’s fat also increases the bioavailability of kale’s fat-soluble nutrients). I’ve included mint, parsley, quinoa, cumin, and coriander in the dish and added one additional surprise: red grapes. There’s something about chomping on a sweet grape that’s just joyous, and the anthocyanins that give the grape its deep color are also phenomenal antioxidants, with other studies showing they may also enhance memory.

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