Jul 14 2026
Restaurants›Moxies Gloucester Restaurant›Kale & Quinoa Salad Recipe

Kale & Quinoa Salad Recipe

Inspired by Moxies Gloucester Restaurant
Time45m
Serves4

candied pecans, fresh apple, dried currants, toasted breadcrumbs & grana padano with lemon vinaigrette

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Ingredients

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Salad Base

Candied Pecans

Toasted Breadcrumbs

Lemon Vinaigrette

Method

Prepare the Quinoa

  1. 1

    Cooking the Quinoa

    Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.

Make the Candied Pecans

  1. 2

    Candying the Pecans

    In a skillet over medium heat, melt the butter. Add sugar and stir until dissolved. Add pecans and cook until they are golden and coated, about 5-7 minutes. Spread on parchment paper to cool.

Toast the Breadcrumbs

  1. 3

    Toasting Breadcrumbs

    In a skillet, heat olive oil over medium heat. Add breadcrumbs and toast until golden brown, stirring frequently, about 3-5 minutes. Set aside to cool.

Prepare the Lemon Vinaigrette

  1. 4

    Mixing the Vinaigrette

    In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and black pepper until well combined.

Assemble the Salad

  1. 5

    Combining Ingredients

    In a large bowl, combine chopped kale, cooked quinoa, diced apple, dried currants, candied pecans, toasted breadcrumbs, and grated Grana Padano cheese. Drizzle with lemon vinaigrette and toss gently to combine.

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