Name: Kale Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 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, rinsed and finely chopped; 1 large apple, chopped into small bite-sized pieces; 2 scallions, chopped; 1 ½ cups chickpeas (15-ounce can, drained and rinsed); 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; ¼ teaspoon smoked paprika; 1 teaspoon salt; ¼ teaspoon black pepper; ⅛ cup extra virgin olive oil

Why Make This Recipe

Kale Quinoa Salad, often referred to as Winter Happiness Salad, is a nourishing dish perfect for the colder months. Packed with hearty whole grains, fresh vegetables, and a mix of aromatic spices, this recipe not only delights your taste buds but also provides essential nutrients that keep you warm and healthy during winter. It’s versatile, colorful, and can be enjoyed as a main dish or a side. Plus, it’s easy to prepare, making it a great addition to your meal rotation.

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How to Make Kale Quinoa Salad

Ingredients:

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, rinsed and finely chopped
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

Directions:

Start by cooking the quinoa and let it cool to room temperature. You can also make the quinoa ahead of time and refrigerate it until you are ready to use it.
To make the vinaigrette, whisk all the ingredients together in a small bowl except for the olive oil. Slowly drizzle in the olive oil while whisking continuously until combined.
Toast the fennel and coriander seeds in a cast iron skillet or any pan over medium heat. Stir for about 30 seconds until they release their fragrant aroma. Then grind them with a mortar and pestle or a spice grinder.
Rinse and dry the kale leaves, removing the ribs and stems. Place them in a large bowl and add the 2 teaspoons of olive oil and a pinch of salt. Use your hands to massage the oil and salt into the leaves to tenderize them.
In the bowl with the kale, add the cooled quinoa, parsley, apple, scallions, chickpeas, currants, lemon zest, and the ground spices. Toss gently with the vinaigrette.
Taste and adjust salt and vinegar levels, adding more to your preference.
For a heartier salad, top with feta cheese and/or toasted walnuts when serving.
This recipe makes about 6 ½ cups of salad.

How to Serve Kale Quinoa Salad

Kale Quinoa Salad can be served immediately or you can let it sit for a bit to allow the flavors to meld together. It’s perfect as a main course or as a side dish to complement grilled meats or roasted vegetables. You can also enjoy it chilled or at room temperature. Feel free to garnish with extra herbs or a sprinkle of nuts for added texture.

How to Store Kale Quinoa Salad

To store, keep any leftovers in an airtight container in the refrigerator. This salad typically stays fresh for about 3-4 days. If you anticipate having leftovers, consider keeping the dressing separate until you’re ready to eat. This will help maintain the crispness of the kale.

Tips to Make Kale Quinoa Salad

Use leftover quinoa for a quicker preparation.
Adjust the level of sweetness by adding more or less honey or maple syrup.
Experiment with different nuts or seeds for crunch.
Add avocado for extra creaminess.
Use seasonal fruits like pears or pomegranates for variation.

Variation

You can customize your Kale Quinoa Salad by adding other vegetables like roasted sweet potatoes or bell peppers. Swap out spices or nuts to suit your taste. This recipe is very flexible, so get creative!

FAQs

1. Can I make this salad vegan?
Yes! Simply replace honey with maple syrup and skip any cheese toppings.

2. How do I make quinoa?
Rinse 1 ¼ cups of dry quinoa under cold water, then combine it with 2 ½ cups of water in a saucepan. Bring to a boil, then cover and reduce to a simmer for about 15 minutes or until the water is absorbed. Let it cool before using.

3. Can I use other types of kale?
Yes, you can use any kale variety, but Lacinato kale is recommended for its tender texture.

4. What can I substitute for chickpeas?
You can use black beans, lentils, or even edamame as a substitute for chickpeas.

5. How can I make this salad more filling?
Add proteins like grilled chicken, tofu, or even hard-boiled eggs to make it heartier.