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Winter Harvest Kale Salad with Toasted Quinoa
Winter Harvest Kale Salad with Toasted Quinoa
Author: 
Recipe type: Entree
Cuisine: Gluten Free
Prep time: 
Total time: 
Serves: Serves 4 (as a large salad).
 
Ingredients
  • 4 tablespoons raw quinoa
  • 8 cups lightly packed pre-washed baby kale
  • 2 cups chopped cooked beets
  • 4 oz. goat cheese
  • 3/4 cup roasted and salted pistachios
Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
Instructions
  1. Add quinoa to a nonstick pan and heat over medium heat. Watch carefully and continue to stir the quinoa as it toasts, being careful not to burn it. Let cool completely once lightly toasted.
  2. Prepare vinaigrette by adding all ingredients to a bowl and whisking (or you can use a jar, close it, and shake it up until the vinaigrette is combined).
  3. Add kale, beets, goat cheese, pistachios and quinoa to a large bowl. Pour a few tablespoons of vinaigrette over everything and toss lightly with your hands, salad tossers, or tongs until everything is coated with the dressing. Add more dressing to taste. Serve immediately.
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/10/09/winter-harvest-kale-salad-with-toasted-quinoa/