Red, White, and Blue Kale and Quinoa Salad Recipe

Red, White, and Blue Kale and Quinoa Salad

Coconut Free

Sugar Free

Gluten Free

Legume Free

Egg Free

Vegetarian

Red, White, and Blue Kale and Quinoa Salad

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Description

Celebrate summer with this colorful and delicious salad. Kale and quinoa form the base for crunchy nuts, salty cheese, and sweet fresh berries! It makes a delicious compliment to any potluck or barbeque, or turn it into a quick meal by adding cooked chicken or garbanzo beans to round it out.

Serves

Makes about 10 cups

Total Time

50 minutes

Ingredients

1⁄2 cup Natural Grocers® Brand Bulk Organic White Quinoa

1⁄2 cup Natural Grocers Brand Bulk Slivered Almonds, Organic Pumpkin Seeds, Organic Pecan Pieces, or Organic Sunflower Seeds

1 bunch organic kale, washed, dried, stems removed, and leaves cut or torn into bite-sized pieces

1 1⁄2 cups organic blueberries

1 1⁄2 cups quartered organic strawberries

1/2 - 3/4 cups crumbled feta, blue, or goat cheese

2 tablespoons roughly chopped organic mint leaves, optional

For the dressing

2 tablespoons Natural Grocers Brand Organic Balsamic Vinegar

1⁄4 cup + 1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil

1 teaspoon Natural Grocers Brand Organic Dijon Mustard

Juice from half an organic lemon (~2 tablespoons juice)

1⁄2 teaspoon each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper (taste before serving and add more salt to taste)

Directions

Bring 1 cup of water to boil in a small saucepan. While the water comes to boil, toast the quinoa in a dry skillet over medium heat, stirring frequently until fragrant. Once the water is boiling and the quinoa is toasted, add the toasted quinoa to the water slowly to avoid boiling over, cover, and reduce the heat. Simmer for 20 minutes.
Toast the nuts or seeds in the same skillet over medium heat, stirring frequently until fragrant. Transfer to a plate to cool.
Whisk all the dressing ingredients in a small bowl.
Add the kale to a large serving bowl with 1-2 tablespoons of the dressing. Using your hands, massage the kale for several minutes until it has softened a little and turned a brighter shade of green.
Once the quinoa has cooked for 20 minutes, turn off the heat and allow it rest with the lid on for 5 minutes. Remove the lid and fluff the quinoa. Allow the quinoa to cool for 10-15 minutes, fluffing every 5 minutes or so.
Add the cooled quinoa, remaining toppings, and the rest of the dressing to the bowl of kale. Toss well to distribute everything evenly; taste and add more salt and pepper if desired.

Nutrition Information

per 2 cups of salad with pumpkin seeds and feta

Calories	Carbs	Protein	Fat	Fiber
390 kcal	28 g	13 g	27 g	6 g

Beverage Pairing

Recommended Beverage: Spiked Seltzer

Recommended Style: Blood Orange

Recommended Brand: Spindrift

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