Kale & Quinoa Salad

Kale is one of the vegetables now getting a lot of play on the ‘foodie’ circuit because of its health benefits and its versatility. You can even find it dried and flavored in many grocery stores on the snack aisle! It is high in fiber and Vitamin K, has a distinctive taste and is beautiful, too. Flowering kale is often used to decorate platters for sandwiches, fruits and vegetables.

Adding quinoa gives this salad body and a nutty flavor while the raisins and almonds add their own identity. The lemon vinaigrette brings the whole salad together with just enough zip to pull it all together. This salad works as an entree or a starter.

Chopped Kale Salad With Lemon Vinaigrette

Kale Salad:

  • 1/4 cup quinoa
  • 1 romaine heart, chopped
  • 1 head green kale, chopped
  • 1/4 cup almonds, toasted
  • 1/4 cup golden raisins
  • 1/4 cup shredded Parmesan cheese
  • sea salt
  • freshly ground black pepper
  • 1/4 cup Lemon Vinaigrette (recipe below)

Bring a medium saucepan of water to a boil. Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry sauté pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

Place the toasted quinoa in the saucepan with the boiling water; reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add the 1/4 cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and
season to taste with salt and pepper.

Serves 4-6

Lemon Vinaigrette:

  • juice of 3 lemons and grated zest of 1 lemon
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 anchovy fillet, minced (optional)
  • 1/4 cup shredded Parmesan cheese
  • 2 basil leaves, cut in thin strips
  • 1/4 tsp. sea salt
  • 1/8 tsp. finely-ground pepper

In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with salt & pepper.

This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, up to 1 week.

This entry was posted in Appetizers, Entreé, Posts, Recipes, Salad, Vegetable and tagged , , , , , , , . Bookmark the permalink.

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