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

Directions

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

Notes:  

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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