Submitted by Alice Maxfield, original recipe from Epicurious. Makes enough for 4 side salads. Other cooked grains such as brown rice can also be used. Eliminate the Parm cheese to make it vegan.

1 bunch dinosaur or lacinato kale
1 cup cooked quinoa
¼ cup sliced almonds, toasted
1/3 cup dried cranberries (or raisins, craisins or dried cherries)
2 tablespoons grated Parmesan cheese

For the dressing:
1 clove garlic, minced
1 small shallot, minced (or scallion)
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt
Fresh Ground Pepper
Juice of 1 lemon

Start by making your dressing. Combine all of the ingredients for the dressing in a small bowl and set aside while you prepare your kale. (This will soften the shallots and allow the flavors to mingle). Remove the ribs from your kale. There is a simple way to do this. Start by tearing away about an inch on each side of the kale's stalk to form "flaps." Now grab the bottom of the stalk with one hand and pull up with the other hand. The entire kale leaf should come right off. Pile the kale leaves on top of each other and roll them up like a giant cigar. Thinly slice the kale, and then chop it finely. Place your chopped kale in a large mixing bowl. Pour the dressing over the kale and use your hands to mix the salad (this is known as "massaging the kale" in fancy culinary speak), making sure that every leaf is well coated. Set aside for 10-15 minutes, stirring occasionally, until the kale becomes very wilted. While your kale is wilting, toast the almonds. Place the sliced almonds in a pan (with no oil!) and toast for 3-4 minutes until they are golden brown and fragrant. Add the quinoa, along with half of the almonds and cranberries to your wilted kale and toss to combine. Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with Parmesan.