a recipe // market kale and quinoa salad

whilst pregnant, i've been making a big salad each sunday to get me through the week.  i suppose you can call me elaine now. (ha!) i like gathering ingredients we've picked up at the farmer's market, plus a few odds and ends from our pantry to make one satisfying dish.  it helps to have something pre-made when i need a quick lunch or just healthy bite to eat here and there.  

this week, i was in the mood for something lemony so that is the base of this dish and overall flavor profile.  the nice thing about my weekly salad is that it requires no real cooking, per se.  the refrigerator always does all the work, marrying flavors together to create a dish that only gets better with time.  you can adapt this recipe however you would like, adding more or less of each ingredient.  you can eat this salad on its own, or with something grilled, like salmon.  and you can top this salad with a variety of summery goodies.  the options are endless with salads, you know.  i topped mine with a ripe avocado and plan on adding feta tomorrow.    

ingredients: 

1 cup of cooked quinoa
1 can of drained chickpeas
1 bunch of kale chopped
3-4 marinated artichokes
the zest and juice of 1 lemon
1/2 red onion minced
1 red pepper diced
1/2 cucumber pealed and diced
1/2 cup of greek olives
1 bunch of flat leaf italian parsley chopped    
1/2 cup of olive oil
1/8 cup of red wine vinegar 
salt and pepper

to prepare, combine all of the ingredients into a large mixing bowl.  cover and store in the refridgerator for at least two hours before eating.  this salad should keep for one week, but i doubt if it will last that long.  it makes 8 generous servings.