Asian Quinoa Salad with Garlicky Kale

Fluffy quinoa, garlicky kale, and a soy sauce dressing that's equal parts salty and nutty (from sesame oil). Oh and few, fiery, sprinkles of crushed red pepper flakes on top. Short ingredient list, quick prep, incredible flavor. 100% awesome.

I LOVE dishes that deliver this much flavor with pantry staples. And almost NO work. I made this as a small side dish for dinner; but my main plan was to pack little containers of this salad in my boys' lunch boxes all week. They love quinoa (and this recipe), which is great, BUT (personally) I love knowing that they're eating a wholesome, high-quality, veggie packed, perfect source of protein; in the middle of their school day.

I have a few tips for making perfect quinoa every time (and yes, some of this goes against what's probably written on the package you have sitting in front of you):

1. Always rinse quinoa under cold water before cooking. Even if it says "rinsed" on the package (mine said "washed & rinsed" on the label; I rinsed it anyway). Quinoa contains saponins, naturally occurring phytochemicals (plant compounds) that can be bitter and actually foam up the cooking water (just like some legumes do when they're not rinsed). Saponins actually get their name from soap suds, because they lather up. We don't want soapy quinoa, so rinse before cooking.
2. Use 2 parts water to 1 part quinoa, just like rice.
3. Cook the quinoa uncovered (the package will tell you to cover it). This prevents the grain from getting mushy. Once the liquid is absorbed, THAT'S when you cover the pan for a quick, 5-minute steam (with the pan off the heat). 

Asian Quinoa Salad with Garlicky Kale

1 cup quinoa
Salt and ground black pepper
1 teaspoon dried cilantro
1 tablespoon vegetable oil
1 bunch fresh kale, rinsed well and chopped (about 6 packed cups)
2 cloves garlic, minced (or 1 teaspoon minced dried garlic)
3 tablespoons soy sauce or liquid aminos
1 teaspoon sesame oil
2 tablespoons fresh cilantro leaves, optional
Crushed red pepper flakes

Pour the quinoa into a fine mesh strainer and rinse under cold water (don't skip this step, see above). Drain and transfer the quinoa to a medium saucepan. Add 2 cups of water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried cilantro and set the pan over medium-high heat. Bring to a boil. Reduce the heat to medium-low and gently simmer, uncovered, for 10 to 15 minutes, until the water is completely absorbed (if necessary, reduce the heat to low as the water reduces).
Remove the pan from the heat, cover, and let stand for 5 minutes (this steams the quinoa and releases those cute little curls).
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the kale and cook for 2 minutes, until the leaves are bright green and glossy, stirring frequently. Add the garlic and cook for 1 minute, until the kale starts to wilt. Add the soy sauce and sesame oil and cook for 1 minute, until the kale is very wilted.
Add the kale to the quinoa and stir to combine. Season to taste with salt and pepper. If desired, fold in the fresh cilantro leaves. Sprinkle the red pepper flakes over top and serve warm, room temperature or chilled. Store leftovers in an airtight container in the refrigerator.
Serves 4