There’s a restaurant in Pasadena we go to often because they offer amazing kid meals for $3.  The kids get fresh fruit, vegetable, and several options. The best part is they have quite a few good options for us to enjoy and they have a great outdoor patio.  La Grande Orange Cafe is a go to place and one of my wife’s favorite dishes is the kale salad.

Here is my attempt at making their kale salad, which my wife said turned out a lot like La Grande Orange Cafe.

Kale Salad with Apples, Grapes and Quinoa
Serves 4

1 bunch red or green kale, chiffonade
1 apple, thin slices
1 cup red grapes, halved
1/2 cup cooked quinoa
1/4 cup Parmigiano-Reggiano or Manchego, shredded
2 tablespoons sunflower seeds

1 lemon, juice and peel
1/2 cup olive oil
salt and pepper

Wash the kale and fruit.  Cook the quinoa using the directions on the package. I use Bob’s Red Mill Organic Quinoa and it cooks for 15 minutes per 1 cup quinoa and 2 cups water on a medium, covered gentle boil. Reserve extra quinoa for another dish.

Slice apples and grapes.  Chiffonade the kale and place in a serving bowl, toss with apples, grapes, cooked quinoa, sunflower seeds and shred cheese on top.

Squeeze the of one lemon in a bowl and use a lemon peeler to grate some peel.  Slowly add the olive oil and whisk as olive oil is added to keep the dressing thick. Salt and pepper to taste and add any extra olive oil if necessary.  Add dressing to salad bowl and toss to coat.