Kale Salad Recipe
romaine, red quinoa, radish, jicama, cucumber, manchego, watermelon, pepita, amarillo gastrique, citrus vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Cook the Quinoa
Rinse the red quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy and water is absorbed. Set aside to cool.
- 2
Prepare the Vegetables
Wash and chop the kale and romaine lettuce into bite-sized pieces. Thinly slice the radish and cucumber. Peel and julienne the jicama. Cut the watermelon into small cubes.
- 3
Make the Dressings
In a small bowl, whisk together the amarillo gastrique and citrus vinaigrette. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large mixing bowl, combine the kale, romaine, cooked quinoa, radish, jicama, cucumber, watermelon, and pepitas. Drizzle with the dressings and toss gently to combine.
- 5
Serve
Divide the salad into serving bowls or plates and top with shredded manchego cheese. Enjoy!
