Native to the Andes, the Incas considered quinoa sacred and referred to it as the “mother of all grains.” The Spanish colonists suppressed its cultivation due to its status within indigenous religious ceremonies and forced them to grow wheat instead.

For the salad:
½ cup red quinoa
2 bunches kale, finely chopped
1 small shallot, thinly sliced
salt and pepper

For the dressing: 
2 anchovies
1 garlic clove
salt
juice from one lemon
2 teaspoons Dijon mustard
½ cup olive oil
black pepper

Cook the quinoa according to package directions. Place in a bowl and allow to cool.

Make the vinaigrette. In a mortar and pestle, mash the anchovy, garlic and a generous pinch of salt to form a paste. (You can also do this in a bowl using the back of a spoon). Squeeze in the lemon juice and stir to break up the anchovy paste. Beat in the mustard. Slowly whisk in the olive oil and season to taste with the salt and pepper. 

Finely chop the kale, discarding the stems, and place in the bowl with the cooled quinoa and sliced shallot. Toss with the vinaigrette and let sit for at least 10 minutes before serving. Don’t worry about dressing this salad in advance of dinner – the kale is sturdy enough to take it!

Serves 6