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Kale & Quinoa Salad - Cuisine del Sol Cookbook

Author Chef Peter Garland - Porta Via Restaurant

Ingredients

  • 1/2 cup cooked quinoa [follow below steps)
  • 6 bunches kale stems removed; julienned
  • 1 grilled red onion chopped
  • 1/2 cup oven-roasted tomato chopped
  • 1 fried leek julienned; white part only

Quinoa:

  • 1/2 cup uncooked quinoa
  • 3/4 cup water
  • 1/2 cup broccolini blanched and chopped
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Shaved parmigiano [garnish)
  • Pine nuts [garnish)
  • Salt and pepper to taste

Dressing:

  • 3 tablespoons dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 cup champagne vinegar
  • 1/2 cup rice wine vinegar
  • 2 teaspoons honey
  • 3 cups extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare quinoa with water in rice cooker, or on stovetop as you would prepare rice.
  2. In a bowl, prepare dressing by whisking together dijon mustard, whole grain mustard, champagne vinegar, rice wine vinegar, and honey until thoroughly combined.
  3. Gradually whisk in extra virgin olive oil.
  4. Add salt and pepper to taste.
  5. After quinoa is fully cooked, fold in broccolini, fresh lemon juice, and extra virgin olive oil.
  6. Combine thoroughly with kale, tomato, leek, and onion.
  7. Toss in dressing or serve on the side.