We love this recipe! It’s refreshing, simple and versatile!
You can add any veggie you like, but I’ll stick to the basics.
Bring a medium saucepan to a gentle boil, with a pinch of Greek Isle seasoning. Trim kale off its stems, rinse thoroughly, add to water, and boil for 5 min. Shock in ice and water afterwards. Then chop finely with a knife.
Then boil your quinoa fusilli (best if you reserved your kale water)
Once pasta is tender (about 12 min) drain and rinse cold.
Add fusilli and kale and to one bowl.
In another bowl, whisk lemon, olive oil, and another pinch of Greek Isle seasoning and whisk together.
Combine all ingredients, stir and chill for at least 2 hours.
Top with grape tomatoes, and small cuts of lemon garnish and zest. Then finish with a pinch of the CLNF Pink Himalayan salt.