Monday, August 26, 2013

Parmesan, Kale, & Quinoa Salad

Are you a fan of the wholesale shopping experience? I have to admit it, we are total fans. The produce is so cheap! Not to mention the fact that you can find some different gourmet varieties that normally would cost a fortune at a regular grocery store. The lovely surplus bag of baby kale I used in this salad is a perfect example.

Baby kale is much more mild and tender than it's big brother. I used baby kale to ease the Bear into actually enjoying kale while reaping all its health benefits. This week's Sunday Salad is incredibly simple to throw together with very few ingredients and little cooking time. Humble in its demeanor, but flavorful enough you could easily entertain with this dish. If you are looking for a change up from your regular lettuce salad, I highly suggest you try this Parmesan, Kale, & Quinoa Salad.

Parmesan, Kale, & Quinoa Salad
adapted from Epicurious

For the dressing:

1/4 cup extra virgin olive oil
1/4 cup champagne vinegar or white wine vinegar
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 clove minced garlic
1/4 teaspoon freshly ground black pepper

For the salad:

1 teaspoon olive oil
1 shallot, thinly sliced
1 cup dried quinoa
2 cups water
8 cups baby kale

To make the dressing, whisk the olive oil, vinegar, Parmesan, mustard, garlic, and black pepper together until emulsified and smooth in a small bowl. Set aside. Heat the one table spoon olive oil for the salad in a large stock pot over medium heat. Add the shallot. Cook, stirring occasionally, for 4 minutes or until softened. Add the dried quinoa. Stirring frequently, cook the quinoa for 2 to 3 minutes or until it begins to turn lightly brown. Add the water and bring the mixture to a boil. Stir once and lower the heat to a simmer. Simmer for 20 minutes or until the liquid is absorbed. At this point, cover and remove the pot from the heat. Let set for 5 minutes. Then, fluff with a fork. Set aside. Place the kale in a large salad bowl. Spoon the quinoa mixture over the kale while it is still warm. Pour the dressing over the quinoa and kale. Toss to coat. Let the salad marinate for 15 minutes before serving. Can be served at room temperature or chilled.

No comments:

Post a Comment