1 lg. bunch kale (about 4 c), rinsed, destemmed and chopped fine
1 c cooked quinoa, seasoned with salt
1/2 c golden raisins
1 c snap peas, chopped small
1/4 c white parts of scallions, shallot, or red onion, minced fine
2 c fresh corn, cut off cob or frozen, thawed corn kernels
1/2 c cherry tomatoes, halved
1 c chopped pecans, almonds, sunflower seeds or pepitas, toasted (or mix of)
1/2 c feta, crumbled (can sub in 1 c chick peas or cannellini beans)
2T olive oil
1T orange zest plus 1/3 c orange juice
2T reduced white balsamic vinegar (can use flavored balsamic)
1T grainy mustard/dijon mustard
1 tsp. roasted granulated garlic
2 tsp. smoked hot paprika
1 - 2 tsp. salt (adjust lower if using feta vs beans)
1 tsp. cumin
Instructions
Combine kale, quinoa, raisins, snap peas, tomato, and
corn (and beans if using) in a large salad bowl.
In separate container with tight fitting lid, combine olive oil,
orange juice, white balsamic vinegar, onion/shallot, mustard, garlic,
paprika, salt, and cumin. If not using reduced balsamic, add in 2
tsp. maple or agave syrup for sweetness to taste. Shake vigorously to
emulsify and form vinaigrette.
Pour vinaigrette over salad and toss well to evenly distribute. Add
crumbled feta (if using) and toasted nuts/seeds and toss before
serving.
Originally Submitted
11/18/2013
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