I live in Italy and my cooking is constantly dictated by whichever tasty ingredient is in season. It's a big "no-no" to use out of season ingredients and I wouldn't be able to find kale in spring or summer, so when Kale is in season my kitchen is in constant tune with various soups, smoothies, and savory grain dishes which incorporate this amazingly rich super food. This just happens to be one (of many) of my favorite kale recipes. This recipe was inspired by Gwyneth Paltrow's "Leftover quinoa, two ways" in her latest cookbook, "It's All Good" and by my good friend and neighbor, Stephany Esposito. This recipe uses grilled chicken, but can be used with grilled salmon or fresh fillets of tuna in a jar (quality tuna fillets are the best). I usually use whatever meat or fish that's leftover from the day before. Making a big pot of quinoa ahead of time and storing it in the fridge is my go-to ingredient for just about anything. Depending on what veggies are in season and what extras are left in the fridge from the night before, I just add it to the quinoa. Buon appetito!

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