Kale, Spinach & Quinoa Salad Recipe
kale, spinach & quinoa salad
serves 4
ingredients
Quinoa- ½ cup quinoa, rinsed well and drained
- 1 cup water
- ¼ tsp kosher salt
- 1 tbsp butter
- 1 cup walnut halves
- ¼ tsp ground cumin
- ¼ tsp kosher salt
- 1/8 tsp ground cinnamon
- Pinch cayenne pepper
- 2 tbsp brown sugar
- 1 tsp water
- 2 tbsp fresh lemon juice
- 1 tbsp sherry vinegar
- 1 tsp honey
- ½ tsp minced shallots
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup olive oil
- 4 cups lightly packed baby kale
- 4 cups lightly packed baby spinach
- 1 large ripe avocado, chopped
- 1 large ripe mango, chopped
- 1/3 cup crumbled goat cheese
directions
- To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.
- For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.
- For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.
- To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.