With Mom’s Day fast approaching the time is ripe to focus on simple and healthy spring salads. Local produce is finally appearing at farmers’ markets with earliest spring crops, asparagus, rhubarb and kale, leading the pack. For this tasty and nutritious Quinoa and Kale Salad we are highlighting a load of fresh green herbs and Lacinato kale.
This salad requires little more than chopping and tossing. It’s a one pot, one bowl wonder, loaded with protein and rich with vitamins. There are no special skills required for this one. Dads, teens, friends who may not be whizzes in the kitchen: this one’s for you.
Treat your Mom (wife, sister, friend). She’ll appreciate knowing that you made the effort to whip up something homemade (no obligation to tell her how easy it was).
Thank you, Cecily Gans, for this easy and nutritious salad.
Cecily is a well known chef and foods educator, certified holistic health counselor and executive chef/owner of The Main Course Catering in Fairfield, CT. She has taught Culinary Arts at Staples High School in Westport, CT for almost 15 years and developed the curriculum for that program. Cecily is available for private and group cooking classes. Contact her directly at firstname.lastname@example.org.
This simple, delicious and highly nutritious composition highlights kale, quinoa and a load of aromatic green herbs. The chopped kale is stirred into hot quinoa, wilting it just enough to tenderize it while all vitamins remain in the bowl.
This salad is dairy.
Thank you, Cecily Gans, for this recipe.
- 2 cups water
- 1 cup quinoa
- Pinch of salt
- 1 cup chopped Lacinato kale
- 1 cup grape tomatoes, halved
- 1 cup chopped cucumber
- ½ cup pitted kalamata olives, halved, optional
- ¼ cup diced shallot
- ½ cup feta cheese
- Salt and freshly ground black pepper, to taste
- ¼ cup olive oil
- ¼ cup red wine vinegar or lemon juice
- 1 cup combined chopped parsley, dill & scallions
- If necessary, rinse the quinoa under cold water.
- Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat.
- Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.
- Remove from heat and fluff with a fork and fold in the raw, chopped kale. Let quinoa cool to room temperature.
- In a large bowl, combine quinoa, tomatoes, cucumber, shallot and feta cheese.
- To make the dressing, whisk together olive oil, red wine vinegar, and herbs in a small bowl.
- Pour dressing over the salad and stir until mixed well.