Chopped Kale and Quinoa Salad

plate May 10, 2014
Featured Ingredient:


Sang Lee Farms

serves: 2-4 people
prep: 20 minutes
cook: 10 minutes

  • 1 bunch kale
  • 8 ounces brussel sprouts
  • 1 cup cooked red quinoa
  • 1/2 cup sliced almonds
  • 1/2 cup shredded romano cheese
  • 1/2 shallot
  • 2 cloves of garlic
  • 2 teaspoons dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup fresh lemon juice (about 4 lemons)
  • salt and pepper to taste
—more about—


I simply cannot get enough of this salad. The greatest thing is that it actually gets better as it sits. I often make this salad on Sunday night and am still completely happy to eat it for lunch on Friday. The vinaigrette has a way of curing the kale and sprouts that make them not only super flavorful, but also a beautiful bright green. It’s delicious, healthy, pretty and keeps well, what more could you want?

It’s delicious, healthy, pretty and keeps well, what more could you want?

To make, rinse the kale and and remove the ribs and stems before slicing thinly. For the brussels I use a mandolin but you could also just slice thinly by hand. Cook the quinoa according to the package with chicken stock. Usually 2 parts water to 1 part quinoa, simmering for about 15 minutes. Allow the cooked quinoa to cool in the fridge for at least one hour. Toast the almonds in a 300 degree oven until they begin to brown. Slice the garlic and shallot thinly and then combine with dijon, olive oil, lemon juice and syrup. Blend the dressing with a hand held immersion blender until everything is incorporated and emulsified. Combine kale, sprouts, almonds, quinoa, cheese and dressing. Season with salt and pepper and serve or allow to cure in your fridge until you’re ready.