This salad is perfect in terms of ease of preparation and nutritional value. I’ve already expounded upon the nutritional value of Quinoa in a separate post (read post here) so I won’t go into that again here. This salad recipe is an adaptation of a recipe on the Food52 website. It’s a work in progress and changes depending on what vegetables I have on hand. However, this is the version that I love the most because with all the different vegetables, it really is a complete nutritional meal in one dish. It’s also wonderfully textured with the crunch of the peppers and nuts balanced against the creaminess of the Quinoa. The lemon gives a nice pop of freshness against the earthiness of the kale. Finally, it’s a rainbow of colors which just makes it beautiful on the plate.
Because it’s also good cold, it’s perfect for carrying to the office for lunch or eating straight from the fridge at night after a long day in the office. Because this recipe can be made in 30-40 minutes, it’s also possible to make this salad from scratch on a weeknight. If you decide to do it on a weeknight, you can save time by skipping step 2, starting with step 3 and then completing all the other prep work while the Quinoa and kale cooks.
Serves 4 as a main course:
|1||Red Bell Pepper, finely diced|
|1||Orange Bell Pepper, finely diced|
|2||Scallions, white and green parts finely minced|
|1||Chive, finely minced|
|1/8 – 1/4 cup||Feta, crumbled|
|Zest of 1/2 Meyer Lemon or regular lemon|
|1-2 tblsp||Meyer Lemon juice or regular lemon juice|
|1 tblsp||Walnut Oil or other oil such as olive oil.|
|1 cup||Chicken Stock or Vegetable Stock|
|1 bunch||Lacinato Kale (a.k.a: Black Kale, Dinosaur Kale, Cavolo Nero), sliced or hand torn into 1 inch strips.|
|4 tblsp||Pine Nuts, lightly toasted|
|Salt and Pepper to taste|
- In a large bowl, combine the diced bell peppers, scallions, and chive. Add in the feta, lemon zest, lemon juice and oil. Mix lightly then set the bowl aside.
- Rinse Quinoa under cold water. For maximum flavor, toast the Quinoa in a dry pan over medium heat until the Quinoa is dry and starts to give off a nutty aroma. Stir it and watch it closely as you toast it so that it doesn’t stick to the pan, turn brown or burn.
- In a 3 quart pot, combine stock and water (or use all water if no stock is available, but then salt the water generously so that it taste like the sea) and bring to a boil. Then add the Quinoa to the pot. Stir it once or twice then reduce the temperature so that the liquid is just at a simmer. Cover the pot and simmer for 10 minutes.
- After the 10 minutes have passed, most of the water (90%) should be absorbed. At this point, dump the sliced kale on top of the simmering Quinoa and put the lid back on the pot. Let it simmer for an additional 5 minutes.
- After the 5 minutes have passed, remove the lid and check to see that all the liquid has been absorbed and the kale is fully steamed, wilted and bright green. If that is the case, remove the pot from the heat, but cover it and let it continue to steam for another 5 minutes off heat. If that is not the case, let it simmer until all the water has been absorbed before proceeding.
- After 5 minutes have passed, the kale should be completely wilted and the Quinoa should be tender, but firm. Empty the pot into the bowl containing the other ingredients, add in the toasted pine nuts, and gently mix them all together (toss as you would a salad). Season with salt and pepper to taste, adding more lemon juice, if you prefer. then serve.