Warm Kale & Quinoa Caesar Salad Recipe
Heirloom quinoa, sautéed kale, creamy Caesar dressing, wonton crisps, shaved pecorino cheese
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Ingredients
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Salad Base
Dressing
Toppings
Method
Prepare the Quinoa
- 1
Rinse and Cook the Quinoa
Rinse 1 cup of heirloom quinoa under cold water. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Sauté the Kale
- 2
Sauté the Kale
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cups of chopped kale, 0.5 tsp of salt, and 0.25 tsp of black pepper. Sauté for about 5-7 minutes until the kale is wilted and tender.
Prepare the Dressing
- 3
Mix the Caesar Dressing
In a bowl, combine 1 cup of mayonnaise, 0.5 cup of grated Parmesan cheese, 2 minced garlic cloves, 2 tablespoons of lemon juice, 1 teaspoon of Worcestershire sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk until smooth and well combined.
Prepare the Wonton Crisps
- 4
Bake the Wonton Wrappers
Preheat the oven to 375°F (190°C). Cut 6 wonton wrappers diagonally into triangles. Place them on a baking sheet, spray lightly with cooking spray, and bake for 8-10 minutes or until golden and crispy.
Assemble the Salad
- 5
Combine and Serve
In a large bowl, combine the cooked quinoa and sautéed kale. Drizzle the creamy Caesar dressing over the salad and toss to combine. Top with shaved Pecorino cheese and the baked wonton crisps. Serve warm.
