Kale and Quinoa Salad – Kale, quinoa, cranberries, and almonds.
Kale and Quinoa Salad is a nutritious and vibrant salad perfect for health-conscious individuals. This dish features fresh curly kale as its base, complemented by fluffy and protein-rich quinoa. Tartness is introduced with the addition of dried cranberries, while roasted almonds provide a satisfying crunch. The salad is usually dressed in a tangy and sweet vinaigrette made from lemon juice, olive oil, honey, and a touch of Dijon mustard. It can be enjoyed as a light main dish or a fulfilling side, and it's a popular choice for meal preppers due to its ability to stay fresh in the refrigerator for several days. Description by ChatGPT.
This dish is a testament to how simplicity can give rise to delectable flavors and varied textures. Don't let the minimal list of ingredients fool you; each component has been chosen for its integral role in striking the perfect balance that your taste buds will thank you for. Let's jump right into creating a salad that may just become your next go-to recipe for any occasion!
Ingredients:
- 1 bunch of dinosaur kale, thoroughly washed and dried
- 1 cup white quinoa
- 2 cups water
- 1/2 cup pecans, halved
- 1/3 cup dried cranberries, finely chopped
- 1 small shallot, finely diced
- 1/3 cup of your favorite acid (e.g., lemon juice or vinegar)
- 2/3 cup extra-virgin olive oil
- Salt (Maldon recommended for finishing), to taste
- Freshly grated Parmesan cheese (optional)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Equipment: Salad spinner, pot, skillet, jar with straight sides
Instructions:
1. Begin by preparing your dinosaur kale. After giving it a good wash, use a salad spinner to ensure it's completely dry. This will help the dressing to coat the leaves evenly later on.
2. For the quinoa, start with a thorough rinse (optional but helps in reducing bitterness). In a pot, combine 2 cups of water with 1 cup of white quinoa. Bring it to a boil, then lower the heat to medium-high and cook, stirring occasionally, until most of the water is absorbed. Turn off the heat, cover the pot, and let it sit for about 20 minutes. This will yield a fluffy texture.
3. Meanwhile, toast your pecan halves in a skillet over medium-high heat for about 8-10 minutes, or until fragrant and toasted, and be sure to keep an eye on them to prevent burning.
4. Once your quinoa is done, fluff it with a fork and set it aside to cool.
5. Time to make the dressing. In a jar with straight sides, add 1/3 cup of acid to 2/3 cup of olive oil. This is your basic dressing ratio. Add the diced shallot and any other desired seasonings, then secure the lid and shake vigorously until the ingredients emulsify.
6. Assemble the salad by first combining the quinoa with half a cup of dressing, allowing it to soak up the flavors.
7. Next, massage the kale lightly to tenderize it before adding it to the bowl.
8. If the salad appears dry, feel free to add more dressing to your preference and check for salt, adjusting as necessary.
9. Finish the salad with a sprinkle of flaky Maldon salt and some freshly grated Parmesan cheese, if desired.
10. Serve the salad, and wait for the inevitable praise as everyone asks for your secret recipe!
This delicious Kale & Quinoa Salad is not just a feast for the palate but also for the eyes. Enjoy the beautiful textures and tastes that come with each bite. For more recipes and kitchen tips, remember to visit and subscribe to my YouTube channel, Give Me Lemons at https://www.youtube.com/@GiveMeLemons.
Happy cooking!
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Kale and Quinoa Salad – Kale, quinoa, cranberries, and almonds.
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