Kale Quinoa Salad (aka Winter Happiness Salad)
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(48)
Ingredients
6 servings
- 3 cups cooked Quinoa ( 1 ¼ cup dry)
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 bunch Lacinato Kale, de-stemmed, cut into one inch pieces
- 2 teaspoons olive oil
- pinch of salt
- 1 bunch flat leaf Italian parsley, rinse and finely chop
- 1 large apple, chopped into small bite sized pieces.
- 2 scallions, chopped
- 1 ½ cups chickpeas, (15 ounce can, drained and rinsed, if using canned)
- ⅓ cup dried currants
- 1 ½ teaspoons lemon zest ( about 1 medium lemon)
- ⅛ cup lemon juice
- ⅛ cup apple cider vinegar, plus more to taste
- 1 tablespoon honey (sub maple syrup for vegan)
- 1 teaspoon miso paste (adds depth, richness & probiotics!) white, red or brown
- ¼ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ cup extra virgin olive oil
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Preparation
Step 1
Get quinoa cooking and cool to room temperate. (Quinoa can also be made ahead of time and refrigerated until ready to use.)
Step 2
Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the olive oil while whisking.
Step 3
Toast fennel and coriander seeds in a cast iron skillet (or any pan will do) and give them a few stirs until they just start to give off their lovely fragrance, about 30 seconds. Grind with mortar and pestle or spice grinder.
Step 4
Rinse and pat dry kale leaves and remove ribs and stems. Place in a large bowl and add the 2 teaspoons olive oil and a pinch salt. Rub the salt and oil in the leaves with your hands to tenderize the kale.
Step 5
Add the cooled quinoa, parsley, apple, scallions, chickpeas, currants, lemon zest and ground spices to the bowl with the kale and toss gently with the vinaigrette.
Step 6
Taste and adjust salt and vinegar, adding more to taste.
Step 7
Options for a heartier salad: top with feta and/or toasted walnuts when serving.
Step 8
Makes about 6 1/2 cups
Step 9
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