Kale & Quinoa Salad Recipe
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
Salad Preparation
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Kale
Wash the kale leaves and remove the tough stems. Tear the leaves into bite-sized pieces. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until it softens.
- 3
Chop the Apple
Core and chop the apple into small cubes. Set aside.
- 4
Mix the Ingredients
In a large salad bowl, combine the massaged kale, cooled quinoa, chopped apple, dried currants, and grated Grana Padano cheese.
Candied Pecans
- 5
Toasted Breadcrumbs
- 6
Lemon Vinaigrette
- 7
Prepare the Vinaigrette
In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk or shake until well combined.
