Quinoa and Kale Salad
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A delicious and healthy mix of quinoa and curly kale, cherry tomatoes, and pine nuts, topped with creamy goat cheese. A light dressing of olive oil and wine vinegar adds a pleasant tartness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small bunch Tuscan kale, washed, stems removed, cut into 2.5cm wide strips.
- 3 tablespoons red wine vinegar
- 3-4 tbsp. l. olive oil
- 1 tbsp. cooked white quinoa
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pine nuts
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Recipes with similar ingredients: quinoa, kale, cherry tomatoes, goat cheese, wine vinegar, pine nuts
Cooking the dish according to the recipe:
- Submerge the kale in a large bowl of hot water for 1-2 minutes, until the color changes slightly. Drain. Transfer to a large salad bowl.
- In a small bowl, make the dressing: whisk the wine vinegar lightly around the bowl, then slowly pour in the olive oil; season with salt and pepper.
- Pour half the dressing over the kale and toss with your hands. Add the cooked quinoa and tomatoes, refrigerate, and let sit for 20 minutes before serving. Divide among servings, drizzle with the remaining dressing, crumble with goat cheese, and sprinkle with pine nuts.
In this recipe kale salad You can replace the cereal with farro grains.
Author of the recipe - Valerie Bertinelli is an American actress.
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