Kale Quinoa Salad
Second Street Bistro

tracy2016 Season, Recipes

Serves 4 entrée/8 appetizer

Ingredients for Shallot Herb Vinaigrette

  • 1 each shallots, brunoised
  • ¼ cup Italian parsley (chopped)
  • ¼ cup cilantro (chopped)
  • ¼ cup basil (Chiffonade)
  • 1 TBL thyme (chopped)
  • 1 tsp Kosher salt
  • 1 cup rice wine vinegar
  • 3 cup EVOO


Combine shallots, all herbs, salt & Vinegar in bowl. While whisking constantly, slowly stream in the EVOO. Refrigerate overnight and up to 2 weeks for the flavors to mingle.

Ingredients for Salad

  • 4 oz kale (Washed, picked and chopped)
  • 1.5lb quinoa (Cooked and cooled)
  • 1 cup dried Crasisns
  • 1 cup grapes (Halved)
  • ½ cup grape tomatoes (Halved)
  • ½ cup candied pecans
  • As needed – Shallot Herb Vinaigrette


This salad can be made up to an hour ahead of time if refrigerated. You can substitute any sort of lettuces you may prefer instead of kale for a more delicate salad. You can substitute practically any grain for the quinoa, or in addition.

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