Restaurants›Tupelo Honey Southern Kitchen & Bar›Kale & Quinoa Salad Recipe

Kale & Quinoa Salad Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar
Time30m
Serves4

Watermelon radish, pickled watermelon rind, yogurt dressing

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Ingredients

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Salad Ingredients

Method

Preparation Instructions

1

Cook the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Fluff with a fork and let cool.

2

Prepare the Kale

Remove the stems from the kale and chop the leaves into bite-sized pieces. Massage the kale with a pinch of salt for about 1-2 minutes until it becomes tender.

3

Slice the Watermelon Radish

Thinly slice the watermelon radish using a mandoline or sharp knife.

4

Make the Yogurt Dressing

In a bowl, whisk together the yogurt, lemon juice, olive oil, honey, salt, and black pepper until smooth.

5

Assemble the Salad

In a large bowl, combine the kale, cooked quinoa, sliced watermelon radish, and pickled watermelon rind. Drizzle with the yogurt dressing and toss gently to combine.

6

Serve

Serve immediately or refrigerate for up to an hour before serving to allow flavors to meld.