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Kale and Quinoa Salad with Mustard Vinaigrette

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This Kale and Quinoa Salad with Mustard Vinaigrette recipe is a delicious fiber-packed salad for spring.

PHOTOGRAPHY by
Chris Rov Costa
|
October 27, 2020
Ingredients
SERVINGS:
makes two entrée salads or four side salads, makes about 2 1/2 cups, so you will have leftovers
MUSTARD VINAIGRETTE
1 cup apple cider vinegar
1 small shallot, diced
4 tablespoons honey
1 cup whole grain mustard
1 cup vegetable oil
SALADS
½ pound baby kale
1 cup cooked and cooled quinoa (regular quinoa, see box for cooking instructions)
½ ripe avocado, diced
8 pickled bing cherries (or dried cherries)
2 tablespoons spiced pumpkin seeds (regular pumpkin seeds, roasted with a touch of oil and blackening spice)
¼ cup shaved Parmesan cheese
8 peppadew peppers
½ cup mustard vinaigrette

Preparation

Mustard Vinaigrette:

Place all ingredients, except oil, in a blender or food processor and blend. Slowly drizzle in oil while blending. Season with salt to taste.

Salad:

Place all ingredients in a large bowl, sprinkle with a little sea salt and toss. Add the ½ cup mustard vinaigrette and toss until coated. For a different option, you can put the cooked quinoa in the oven or on the stovetop for several minutes to serve as a warm winter salad.

Makes two entrée salads or four side salads, Makes about 2½ cups, so you will have leftovers

ABOUT THE CONTRIBUTORS
Susan Russo
Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to NPR.org and has a monthly Get Fresh! column in the
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