Quinoa and kale salad with haloumi cheese and cucumbers

Quinoa and Kale (cavallo nero) Salad


5 cups of finely sliced kale
1 small onion finely diced
100 g pancetta sliced
1 Tbs olive oil
1 cup dry quinoa (I mixed white and red, just for fun)
2 cups chicken or vegetable stock
pepper

In a frying pan saute onion in olive oil until translucent. 
Add pancetta and fry until golden.
Add kale and stir for about 5 minutes until kale is bright green and wilted. Set aside.

In a small saucepan bring the stock to the boil. 
Add quinoa and stir.
Turn heat to minimum and boil slowly until all water is absorbed and quinoa is translucent and soft (about 10-15 mins usually).
Set aside to cool slightly.

In a salad bowl mix kale and quinoa and sprinkle with dressing  (to taste).

Pancetta and chicken broth can be quite salty so make sure you taste everything before adding salt.


Dressing

juice of 1 lemon
2 Tbs walnut or virgin olive oil
1 Tsp dijon mustard
salt and freshly ground black pepper

Add all ingredients into a small jar, close with lid and shake until emulsified.



I served this salad with some fried haloumi cheese and sliced cucumbers. 
A light and healthy lunch – yum yum.

Haloumi is a mild cheese from Cyprus you can find on the supermarket shelves. 
Cut cheese into 1 cm slices and dry fry in frying pan until golden. Serve immediately. You can squeeze some lemon juice on top for extra zing.





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