Kale And Quinoa Recipe

Cook quinoa (if not prepped)

Rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and cool to room temperature. Measure 1 cup cooked for the salad.

Prepare kale: remove thick stems and finely chop the leaves so they’re easy to chew. Place chopped kale in a large bowl. Lightly massage the kale with 1 teaspoon of olive oil (not listed separately) and a pinch of salt for 1–2 minutes until it softens and darkens. This tenderizes the leaves and makes them less bitter.

Thinly shred the red cabbage and add to the bowl with the kale.

Seed and thinly slice the red bell pepper and add to the bowl.

Wash and halve the red grapes and add to the bowl.

Toast almonds and sunflower seeds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool. Coarsely chop the toasted almonds and roughly chop the cashews (cashews may be used raw if preferred).

In a small bowl or jar, combine the champagne vinegar, Dijon mustard, honey, minced shallot, salt, and black pepper. Whisk or shake to combine.

Slowly stream in the olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, honey, or vinegar as needed.

Add the cooked quinoa to the large bowl with the massaged kale, red cabbage, red pepper, and grapes. Toss gently to combine.

Add the toasted & chopped almonds, chopped cashews, and sunflower seeds to the salad. Reserve a small handful of nuts/seeds for garnish if desired.

Pour about 3–4 tablespoons of the champagne vinaigrette over the salad and toss thoroughly to coat. Start with less dressing and add more to taste; the kale and quinoa will absorb dressing, so you may need an additional tablespoon or two.

Fold in 1/2 cup grated or shaved Parmesan cheese, reserving a little for garnish.

Taste and adjust: add salt, pepper, or a squeeze of lemon if desired. Finish with lemon zest and extra Parmesan if using.

Transfer salad to a serving platter or individual bowls. Sprinkle reserved nuts/seeds and extra Parmesan over the top. Serve immediately, or refrigerate up to 1 hour before serving. If refrigerated, toss again and add any additional dressing just before serving.