Good From The Garden

With kale, chives and strawberries are readily available in the garden, I used them as the base for a delicious quinoa salad.
Chopping the kale up into bite size pieces and mixing in the snipped chives into 2 cups of cooked quinoa was how I started.
Then I added the walnut pieces and sliced strawberries and a few sprigs of fresh cilantro that popped as volunteer plants left over from last years planting and tossed it all together with a tablespoon of olive oil and some delicious balsamic vinegar.
I used a sweet, vanilla fig balsamic vinegar that I found at the local Garlic Festival held in North Plains last year. It is one of my favorites and I plan on purchasing more again this year.
I mixed it all in and served it right away, however the flavors would have mingled if I would have popped it in the fridge for a couple of hours.