WOW! I made the most awesome kale and quinoa salad! I’ve struggled with kale other than when I use it in a shake because if it’s not seasoned properly, I think it tastes kinda yucky! I also have not enjoyed quinoa that much because I thought it tasted bland.
I’ve now realized that you can’t eat quinoa the way you can eat brown rice – plain – you have you flavor it and season it and boy this recipe does both!
This is a recipe from my FAV Giada…… It’s altered a bit and the recipe below reflects exactly how I made it in the picture. You can also see the original recipe on my pinterest page (or at food network.com) but easier to see on my pinterest under “clean eating”. The original is called farro and kale salad.
1/2 cup chopped almonds
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup quinoa, rinsed
2 cups of chicken or veggie stock
1 teaspoon kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or cranberries
4 ounces goat cheese or mascarpone cheese
Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the quinoa and stir in the olive oil and shallots for a minute or two; then stir in 2 cups chicken or veggie stock and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the quinoa is cooked through and tender, about 15 min until all liquid is absorbed into quinoa, then set aside.
Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm quinoa and toss to coat. Add the kale, cherries, almonds and toss to combine. Crumble in the goat cheese or scoop in the mascarpone cheese , toss gently just to mix and serve.
This was sooooo good! It makes about 3 of these bowls – I absolutely love the citrus dressing too – its so refreshing this time of year when oranges are so big and juicy! I used mascarpone cheese instead of goat cheese because while I love goat cheese, it can be rouge on my tummy so I like using mascarpone because it settles with me better and it made this salad a little lighter and less “cheesy”.
If you’re wondering what the heck to do with quinoa and kale, try this!