We took The Kid and his friend out for a pierogi and schnitzel lunch so I thought that we should try to eat a nice, light dinner. Oh, I also went out to eat the previous night with a group from Gastropost and I ate and drank my weight in red wine and Italian food so I was really not wanting to eat anything heavy after all that. A nice quinoa salad sounded like just the ticket to end an indulgent weekend.
Anyway, I really love this salad and I actually made my first version of it the week before. This time I made some changes because it makes a really big batch and would have to last a couple of days in the fridge. The last I wanted was to have the apple going brown on me so I left it out and although I kind of wanted to add fennel, I didn't have any. What I DID have was leftover, braised kale which ended up being perfect in there. Adding a super food to a super food automatically turns it into super duper food. You could eat nothing but this for the rest of your life and live to be one hundred and ten. Those are tech terms and pure science so you can take that to the bank.
I have done it with lemon as well as the vinegar but I think I like the white balsamic a bit better and the walnut oil adds a nice nuttiness to it that really brings out the flavour of the cheese. Tonight we ate it over a bed of baby arugula with some sliced avocado and it was surprisingly filling and even Shack didn't seem to miss the slab of roast beast that wasn't on his plate.