Hale Quinoa Recipe

Cook the quinoa

Rinse 1 cup quinoa under cold water in a fine-mesh sieve for about 30 seconds to remove bitterness. In a small saucepan combine rinsed quinoa, 1 3/4 cups water and 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and set aside to cool slightly.

Prepare quick-blanched green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2 minutes until bright green and slightly tender. Immediately plunge into an ice bath to stop cooking. Drain and pat dry.

Sauté kale and aromatics

In a medium sauté pan heat 1 tablespoon olive oil over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add the thinly sliced kale and a pinch of salt; sauté 2–3 minutes until wilted but still bright. Remove from heat and let cool slightly.

Prep remaining vegetables

Halve cherry tomatoes, dice cucumber (remove seeds if desired), and dice avocado just before serving to prevent browning. If using spinach, rough-chop or leave leaves whole and pat dry. Drain and rinse chickpeas.

Make the dressing

In a small bowl or jar combine 3 Tbs extra-virgin olive oil, 2 Tbs fresh lemon juice, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 2 Tbs finely chopped parsley, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acid, or sweetness as needed.

Combine the cooked, slightly cooled quinoa with the sautéed kale and chopped spinach in a large bowl.

Add blanched green beans, chickpeas, cherry tomatoes, cucumber, and avocado to the bowl.

Pour the dressing over the mixture and toss gently to combine, ensuring the quinoa and vegetables are evenly coated.

Fold in crumbled feta (or vegan alternative) and scatter toasted pepitas or chopped toasted almonds on top for crunch.

Adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve warm, at room temperature, or chilled.