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 Base
Candied Pecans
Toasted Breadcrumbs
Lemon Vinaigrette
Method
Prepare the Quinoa
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Remove from heat and let it cool.
Prepare the Salad Base
- 2
Prepare Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces. Wash and dry the kale thoroughly.
- 3
Chop the Apple
Core and chop the fresh apple into small cubes, leaving the skin on for added texture and color.
Make Candied Pecans
- 4
Candify the Pecans
In a skillet over medium heat, melt 1 tablespoon of butter. Add 1 cup of pecans and 1 tablespoon of brown sugar. Stir constantly until the sugar is melted and coats the pecans, about 5 minutes. Add a pinch of salt and remove from heat. Spread on parchment paper to cool.
Toast the Breadcrumbs
- 5
Toast the Breadcrumbs
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of breadcrumbs and 1 teaspoon of garlic powder. Stir until breadcrumbs are golden brown and crispy, about 5-7 minutes. Remove from heat and let cool.
Prepare Lemon Vinaigrette
- 6
Mix the Dressing
In a small bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 tablespoon of honey, and salt and black pepper to taste.
Assemble the Salad
- 7
Combine Ingredients
In a large bowl, combine the chopped kale, cooked quinoa, chopped apple, dried currants, and grated Grana Padano cheese. Drizzle with the lemon vinaigrette and toss to combine.
- 8
Add Toppings
Top the salad with the candied pecans and toasted breadcrumbs for added crunch.
