Kale and Quinoa Salad
Since we received curly kale in our CSA box, we swapped it and it was a successful substitution. Curly kale is not as soft as dinosaur kale, but it made the salad appear more voluminous.
We double the dressing and always use 1.5 times the original recipe for the base salad and add more to taste. We typically do end up using the entire doubled recipe.
|Ingredient||Old Value||New Value|
|Quinoa||1/2 cup||90 grams|
|Dried Cherries||1/3 cup||65 grams|
|Kale||1 bunch||8 oz after removing the stems|
- We like to add beets to this salad for a texture pop. Use one large beet (250 grams) diced it into 1/4 inch cubes. Toss the beets in 1/2 TBSP of olive oil, salt, and pepper and roast for 20 minutes at 420 degrees. During the roasting time, toss the vegetables 1-2 times.
- We had leftover cremini mushrooms in the fridge (120 grams), so we pan sauteed these in 1/2 TBSP of olive oil, salt, and pepper over medium-low heat. Add right before serving.
- Liberally salt and pepper your salad, even with salt and peppering the kale, roasted vegetables, etc it needs a lot of basic spice.
- This salad is great at room temperature, but it can also be served cold. It gets even better as it sits, so leftovers can be enjoyed again the next day for lunch or dinner.
- We normally make the salad 3-5 hours before serving to ensure that the kale softens. The quinoa also benefits from the rest as it absorbs the flavors of the dressing and the other ingredients.