{Food Cravin'} Quinoa Salad

Here is a recipe from Sara Deseran that I came across on Refinery29. She founded the app, Chefs Feed, and is part of Tacolicious restaurant family. 

Quinoa Salad With Kale And Corn 
This salad is best served at room temperature. It is healthy and delicious and easy to do. Perfect for those days when you just want a quick and easy meal to make. 

Apple cider cumin vinaigrette 
½ shallot, peeled and chopped 
2 cloves of garlic, peeled 
2 tablespoons fresh lemon juice 
¼ cup apple cider vinegar 
1 tablespoon honey 
1 tablespoon ground cumin 
½ tablespoon kosher salt 
1 teaspoon ground pepper 
1 cup extra virgin olive oil 

4 cups finely shredded lacinato kale 
4 cups finely shredded Napa cabbage 
2 cups cooked and cooled quinoa 
¾ cup shredded carrots 
¾ cup cherry tomatoes, sliced in half 
¾ cup fresh, raw corn kernels 
½ cup thinly sliced radishes 
1 cup salted, roasted almonds 
Kosher salt to taste 
Ground pepper to taste 

To make the dressing, place all of the dressing ingredients, except the olive oil, in a blender and blend on high until smooth. On a low speed, add the olive oil in a slow, steady stream. Once the olive oil is incorporated, blend on high for an additional 15 seconds. 

To assemble the salad, place all of the ingredients, except the almonds, in a large bowl. Toss with the dressing and season with salt and pepper. Top with the almonds and serve. Serves 4 to 6 people. 

Enjoy the dish and let me know what you think!


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