Tips for Success:

• Cooked Quinoa: It is important to have fluffy quinoa, not soggy wet quinoa.  You can achieve this by cooking the quinoa in a rice cooker or instant pot.  Or see our Perfectly Cooked Quinoa  1 ½ cups dry quinoa makes approximately 3 cups (+/-) cooked quinoa.  If using freshly made quinoa, fluff and allow to slightly cool before adding to the salad.  Do not use hot quinoa in this salad.  Ours was just slightly warm.
• Refrigerated Quinoa: If using left-over quinoa, heat or microwave until warm, then set aside to slightly cool (warm, not hot) before adding to the salad.
• Dressing: This Maple Mustard Dressing has some zip and zing to it.  We suggest making it as indicated in the recipe, then taste testing it in a small bowl with some kale and quinoa in it to determine if it has too much zing to it.  If it does, then simply add more water and/or maple syrup to the dressing – a teaspoon at a time.  Remember the grapes and apple chunks temper the zing with their fresh sweetness so don’t go overboard with the water and maple syrup.  We loved the dressing as is, but keep in mind that we love a salad with a punch of flavor like this one.
• Kale: Remove the kale from the thick center vein; discard the vein.  Slightly massage the kale to break down the extra fibrousness, if desired.  Chop into or tear it into small bite-size pieces.  We purchased 10 oz. of kale, stripped out the veins and ended up with 5 ¾ oz. (163g) which is about 8 cups slightly packed.
• Apple: You can use your favorite apple in this recipe.  We suggest using a sweet, crisp apple for best results, like a Gala apple.
• Toasted Walnuts (or pecans): Place the walnuts into a dry skillet.  Turn the heat to medium-high and gently swirl the walnuts in the hot skillet, flipping around occasionally for approximately 4 to 5 minutes.  Watch them carefully as they burn easily.  1 cup of walnuts is approximately 3 7/8 oz. or 115g.   Feel free to use as much or as little as you like.  You can also leave them out if you wish.  They do add a nice element to the salad.
• Red Onions: Red onions can sometimes have a sharp taste. If you enjoy the taste of red onions, but wish to remove some of the sharpness, soak the diced red onions in warm water for 10 minutes, then drain off the water before placing in the salad.  We did not do this but have done so in the past if we believe the red onion is too sharp for the dish we are making.

 *Notes Continued:

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.  The miso helps balance out the flavors.

*Red Seedless Grapes:  You can also substitute the red grapes for dried cranberries.

*Tahini:  The tahini helps balance the acidity of the apple cider vinegar.  You can leave it out, but the salad will be exceptionally tart. We do not recommend leaving it out.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  Makes 8 cups or about 4 servings

*Storage:  Refrigerate and use within 5 days.