Kale and Quinoa Salad

1. TO REMOVE KALE LEAVES - see video, it's helpful. Hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.

AMOUNT TO USE: No need for 100% accuracy here because the kale wilts so much with marinating. Use 8 cups jam packed with the kale leaves (before chopping).

TYPE OF KALE: Tuscan or curly kale is fine to use for this technique. I use curly kale because it's the more common one here in Australia and it's cheaper.

2. STORAGE: This is a great salad to keep for a few days - kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It's great for 2 days, still good on Day 3. I like to hold back some of the Dressing (see recipe steps) for this reason - because it freshens up the salad to add dressing if serving after the day of making it.

3. HOW TO SERVE: I've been obsessively eating this as a meal. The quinoa makes this filling so you're not craving ice cream 30 minutes after dinner. Try adding shredded chicken or even canned tuna for more protein.

It's also terrific served as a side for any cooked protein because it's veg + filling carb in one.

4. This is the nutrition assuming this is served as a meal (3 servings from recipe). I honestly find this filling as a meal (thank you Mr Quinoa), and I don't even have the urge for ice cream! If used as a side for 6, it is 289 calories per person and I consider this to be a good veg + filling carby side for a meal.