Shredded Kale & Quinoa Salad

Shredded Kale & Quinoa Salad
Shredded Kale & Quinoa Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Champagne Dressing

  • 1

    T Champagne vinegar

  • 1 1/2

    t minced shallots

  • A pinch kosher salt

  • 1/4

    c canola oil

  • 1

    T EVOO

  • 3/4

    t chopped chervil

  • Ground black pepper to taste

  • Kale & Quinoa Salad

  • 1/2

    c quinoa

  • Salt

  • 4

    c loosely packed julienned kale from 1 Lg bunch

  • 3

    T toasted sunflower seeds

  • 1/4

    c diced red pepper

  • 2/3

    c seedless red seedless grapes, halved

  • 1/4

    c grated Parmigiano Reggiano cheese

  • 1/4

    c grated Manchego cheese

  • 12-15

    strips finely julienned lemon peel

Directions

Dressing In sm bowl combine the vinegar, shallots and salt; set aside 20 min to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in chervil & pepper. This makes about 1/2 c vinaigrette; the vinaigrette will keep covered and refrigerated up to 4 days. Salad Bring Lg pan of lightly salted water to simmer. Place quinoa in a strainer & rinse well, then drain; add to simmering water. Cook the quinoa until the grains are translucent & tender & the germ has spiraled out from the grain, about 15 min being careful not to overcook. Remove from heat & drain any remaining liquid. Fluff quinoa with a fork & transfer to a baking sheet to cool. Note: quinoa can be made ahead of time & stored, covered & refrigerated up to 3 days before using. In Lg bowl place kale & 1/4 c of the vinaigrette. Using your hands, massage the vinaigrette into kale until kale is softened, 2-3 min. To the bowl add cooled quinoa, sunflower seeds, bell pepper, grapes & Parmigiano Reggiano tossing to combine. Divide salad among serving plates evenly sprinkling with Manchego cheese & garnishing with the strips of lemon peel. Serve immediately.

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