Kale & Quinoa Salad
 
 
Vegan kale and quinoa salad
Author:
Recipe type: Salad
Serves: 2-4
Ingredients
Vinaigrette
  • 4 TBSP Champagne vinegar
  • 1½ TSP minced shallots
  • pinch kosher salt
  • 3 TBSP extra-virgin olive oil
  • ¾ TSP chopped chervil (If you don't have chervil, use tarragon. Fresh cilantro is another option but I would use more)
  • Ground black pepper, to taste
Kale & Quinoa Salad
  • ½ cup quinoa
  • salt
  • 4 cups loosely packaed julienned kale, from 1 large bunch
  • 3 TBSP toasted sunflower seeds
  • ¼ cup diced red bell pepper
  • ⅔ cup red seedless grapes, halved
Instructions
Kale and Quinoa Salad
  1. Bring a large saucepan of lightly salted water to a simmer.
  2. Place the quinoa in a strainer and rinse well then drain and add to the simmering water.
  3. Cook the quinoa until the grains are translucent and tender, about 10-15 minutes - don't overcook.
  4. Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork.
  5. The quinoa can be made ahead of time and stored, covered and refrigerated up to 3 days before using.
  6. In a large bowl, place the kale and ¼ cup of the vinaigrette. Using your hands, massage the kale until the kale is softened, 2 to 3 minutes.
  7. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and toss to combine.
  8. Add some of the additional vinaigrette to taste, but don't overdress. The extra vinaigrette can be used for other salads and will keep, covered and refrigerated up to 4 days.
To make vinaigrette
  1. In a small bowl, combine the vinegar, shallots and salt. Set aside for 20 minutes to soften the shallots. Slowly drizzle in the olive oil while whisking to emulsify the vinaigrette. Whisk in the chervil (or tarragon), salt and pepper. Taste and adjust seasonings.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/quinoasalad/