Quinoa Kale Recipe

Rinse and cook

Rinse 1 cup dry quinoa under cold water in a fine mesh sieve until the water runs clear to remove bitterness.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed quinoa and toast, stirring, for 1 minute to enhance flavor.

Add 2 cups water and 1 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed and quinoa is tender.

Remove saucepan from heat and let sit covered 5 minutes. Fluff with a fork and spread the cooked quinoa on a shallow tray to cool slightly while you prepare the vegetables (cooling helps the salad texture).

Prepare kale

While quinoa cooks, remove thick ribs from kale and chop leaves into bite-sized pieces until you have about 6 cups. Place chopped kale in a large bowl.

Drizzle about 1 tbs of the olive oil reserved for vegetables over the kale and sprinkle a pinch of salt. Massage the kale with clean hands for 2–3 minutes until it softens and darkens — this reduces bitterness and makes it tender.

Roast corn

Heat a medium skillet over medium-high heat. Add 1 tbs olive oil (from the 2 tbs listed), then add 1.5 cups corn kernels. Cook without crowding, stirring occasionally, until kernels are charred in spots and slightly browned, about 6–8 minutes. Season with a pinch of salt and freshly ground pepper. Transfer to a plate to cool slightly.

Grill or pan-sear squash

Slice the squash into 1/4-inch half-moons. Toss with the remaining 1 tbs olive oil, a pinch of salt, and pepper. Heat a grill pan or skillet over medium-high heat and cook squash in a single layer until golden and slightly charred, about 3–4 minutes per side. Remove and let cool slightly.

Prep tomatoes and onion

Dice or quarter the 2 tomatoes (or halve cherry tomatoes) to yield about 1 to 1 1/2 cups. Thinly slice 1/2 cup red onion. Add the tomatoes and red onion to the bowl with the kale, or keep separate if you prefer to assemble later.

Prep avocado

Slice the avocado just before assembly: halve, pit, and slice. Squeeze a little lime juice over the avocado slices (from the optional lime) and season lightly with salt to keep them from browning and to add brightness.

Blend the dressing

In a blender or with an immersion blender, combine 0.5 cups packed cilantro, 1 seeded jalapeño (use some seeds if you want more heat), 3 tbs fresh lime juice, 4 tbs olive oil, 1 tbs honey or agave, and 1/2 tsp ground cumin. Add a pinch of salt and a few grinds of black pepper.

Blend until smooth and emulsified. If the dressing is too thick, add up to 1 tbs cold water to thin to your desired consistency. Taste and adjust salt, lime, or honey as needed.

Place the slightly cooled cooked quinoa in the large bowl with the massaged kale. Pour about two-thirds of the jalapeño cilantro vinaigrette over the quinoa-kale mixture and toss thoroughly to combine. Taste and add more dressing if desired.

Gently fold in the roasted corn, grilled squash, diced tomatoes, and thinly sliced red onion so the ingredients are evenly distributed. Reserve some corn or squash for a topping if desired.

Arrange the avocado slices on top or gently fold them in at the end to avoid mashing. Sprinkle a final pinch of salt and freshly ground pepper over the salad and drizzle remaining vinaigrette as needed.

Serve the salad at room temperature or slightly chilled. Leftovers keep in an airtight container in the refrigerator up to 2 days (store avocado separately if you want to preserve color).