Let’s skip the small talk and get right to this salad-as-a-meal.

Ingredients

1 cup quinoa

1 package of baby kale, or a bunch of any kale will do

2 portabello mushrooms

2 cloves of garlic, minced

5 basil leaves

about 1/3 cup olive oil

1 shallot, minced

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

1 teaspoon honey or brown sugar (or another sweetener of choice)

salt and pepper

Directions

  1. You’ll need to get your quinoa going first. Follow the package directions, or do it this way. I tend to use much less water than is recommended because let’s face it – soggy quinoa is gross: Boil 1.5 cups of water. Once it boils, add the quinoa, bring to a boil, and then lower to a simmer and cover for about 15 minutes.
  2. While that is happening, prepare your mushrooms. You can choose to scrape out the gills with a spoon (that’s what I like to do). Then, chop your portobello mushrooms into bite sized pieces. Toss it with a small amount of olive oil, the minced garlic, and some salt and pepper. Sauté over medium heat for about 10-15 minutes, stirring every few minutes, until they are very soft.
  3. Now that you have your hot food going, it’s time prep the kale. Your kale should be washed and drained. If not, do that. Then, roll it up into a tube and cut it into slivers. Put the kale in your big serving bowl.
  4. For the dressing, it helps to have a mini food prep. Chop up the shallot and toss it in there with 1/4 cup of olive oil, basil leaves, dijon mustard, red wine vinegar, sugar or honey, salt, and pepper. If you do not have a small food processor, you can just mince your pieces up really tiny and give it all a good whisk.
  5. By now, your mushrooms are probably ready and that is great because you don’t want to use a million pans. You can rinse the same pan you used for the mushrooms and toast up some sliced almonds on low in it for about 2-4 minutes, stirring frequently. Just watch them or they will burn! Remove from heat.
  6. Time to put it all together! Make sure your quinoa is dry enough. If not, drain it. Then, add the cooked quinoa and mushrooms on top of the kale. Stir it all together while it is still warm, and the kale will wilt a little. Add salt and pepper to taste.
  7. Top with toasted almonds.