New Mexico (yes, sorry, here it is again), inspired me to also eat more vegetarian dishes and to eat healthier. So now every time I see a vegetarian recipe, I hone in. Such was the case as I was blog hopping last weekend. I was intrigued and inspired when I came across Jessica’s recipe for Superfood Salad at Inquiring Chef.
I was excited that I could actually pick enough kale from the hoop house for this recipe.
Fresh picked kale.
Quinoa Salad
inspired by Inquiring Chef who was inspired by Whole Foods Market’s Superfood Salad1 c. quinoa
1/2 c. dried tomatoes, julienned or chopped
1 T. extra virgin olive oil
1 small onion, halved and thinly sliced
1 clove garlic, minced
2 c. raw baby kale, chopped
1/4 cup good quality balsamic vinegar
1/8 c. extra virgin olive oil
Assorted other ingredients*Cook quinoa according to directions on package. As soon as it is cooked, stir in the dried tomatoes and let set while other ingredients are prepared.
Cook quinoa and dried tomatoes
In a large sauté pan, heat one tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add kale and sauté until they start to soften, about 5 minutes more. Remove from heat and toss with the quinoa and dried tomatoes in a medium bowl.
In a small bowl, whisk together the balsamic vinegar and olive oil. Pour dressing over the quinoa mixture. Toss together.
I added some Kalamat olives. The longer this sets, the better it is!
*At this point you could possible clean out the refrigerator. Add Kalamata olives, capers, roasted peppers, pickled carrots, poached chicken, etc. You could also substitute spinach for the kale.Refrigerate salad for at least an hour, and up to a day, before serving.
Here’s to sharing recipes (thanks for the inspiration Jessica!) and for eating more veggies and whole grains in 2012. Please check out Jessica’s original recipe, Superfood Salad.
I’m glad New Mexico inspired you and I’m not bored in the least by it – Just look at this spectacular dish! Love that the base is quinoa and you used kale from the garden? Clearly you don’t live in Canada 🙂
The kale, spinach, lettuces, beets, and kohlrabi are flourishing under the hoop house. We don’t live in Canada, but there is a NORTH wind blowing tonight!
Lucky you to still have Kale. I love the type of recipe where you can clean out your fridge. I am so glad you shared this with me. I am really trying to eat healthy. It is my New Years resolution.
Me too. Although I didn’t formally make any resolutions, for some reason I have stuck with this healthy eating trend longer than I do with most resolutions. (I know, I know, it is only January 11!) 🙂
I’m still not on the quinoa band wagon, although I should get on it since I have some in the pantry. I like that you can make this ahead and let it sit, so I may give it a try.
Love this! I’ve not had raw kale, but I’ve noticed it’s become quite popular….this salad looks amazing! How fulfilling it must be to know that you grew the kale!
This salad looks like one I definitely need to try! The healthy trend is well worth while and this dish looks like a great way to start, especially with things straight from the garden. Yum!
Your baby kale looks fabulous!!! And what an outstanding salad….mmmmmmm.
The little kale leaves wtih quinoa are a great combo.
Readin your post reminds me that my quinoa has been neglected lately.. time to get some healthy detox after Chinese New Year celebration. it’s in less than 2 weeks..
You have baby kale in your garden? I am so envious! What a fantastic-looking, healthy salad–I’m sure the greens were delicious with the quinoa.
Gorgeous salad! I thought that kale was arugula at first. Does it taste different than the larger leaves?
I really like the smaller, baby version of kale.
Your salad looks amazing Eliot!! I love, love, love quinoa especially when in salad form 🙂 I have not tried kale, I’ll have to make this to give it a go. Thanks!