Kale & Quinoa Salad (gc) Recipe
candied pecans, fresh apple, dried currants, toasted breadcrumbs & grana padano with lemon vinaigrette
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Ingredients
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Salad Ingredients
Candied Pecans
Lemon Vinaigrette
Method
Prepare the Salad
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa is fluffy. Remove from heat and let cool.
- 2
Prepare Kale
While the quinoa is cooking, remove the stems from 4 cups of kale and chop the leaves into bite-sized pieces. Rinse and dry the kale thoroughly.
- 3
Chop Apple
Core and dice the medium apple into small pieces.
- 4
Combine Salad Ingredients
In a large mixing bowl, combine the cooked quinoa, chopped kale, diced apple, dried currants, toasted breadcrumbs, and grated Grana Padano cheese. Toss gently to combine.
Make Candied Pecans
- 5
Candy the Pecans
In a medium skillet over medium heat, melt 2 tablespoons of butter. Add 1 cup of pecans, 1 cup of brown sugar, and 1 teaspoon of salt. Stir frequently until the sugar melts and the pecans are well coated, about 5-7 minutes. Spread the pecans on a baking sheet lined with parchment paper to cool.
Prepare Lemon Vinaigrette
- 6
Combine Vinaigrette Ingredients
In a small bowl or jar, whisk together 1 cup of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 1 tablespoon of honey. Season with salt and pepper to taste.
