Kale and Quinoa Salad

• ¾ c quinoa
• ¾ tsp kosher salt, divided
• 8 oz kale, tough stems removed, washed well, dried, and cut crosswise into ½-in strips
• 2 tbsp fresh lemon juice
• 2 unpeeled sweet apples, such as Honeycrisp or Gala, cored and coarsely chopped
• ½ c pecans, coarsely chopped
• ½ c dried cranberries
• 3 tbsp extra virgin olive oil
• Freshly ground pepper and more salt, to taste

Put quinoa in a fine-mesh sieve and rinse well under cold running water. Combine quinoa, 1 ½ c water, and ¼ tsp salt in medium saucepan and bring to a boil over high heat. Reduce heat to low and cover. Simmer until quinoa is tender and liquid is almost absorbed, 15-20 minutes. Drain in sieve and rinse under cold running water to cool quinoa. Press excess liquid from quinoa with back of a large spoon.

Combine kale, lemon juice and ½ tsp salt in a large bowl. Using your hands, rub ingredients together well until kale is wilted, 1-2 minutes. Fluff quinoa with a fork. Add quinoa to the kale with apples, pecans and cranberries. Drizzle with oil and toss well. Season with salt and pepper. Serve at once. (Salad can be refrigerated for up to 1 day.)