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Kale, Quinoa, and Dried Cherry Salad

14 INGREDIENTS • 13 STEPS • 20MINS

Kale, Quinoa, and Dried Cherry Salad

Recipe
This is a delicious salad unlike any you’ve had. Nutritious kale, nutty quinoa, and protein packed chick peas combine with fresh mint, tart dried cherries and and a touch of honey. Healthy, colorful, filling and ready in minutes, this main course salad is perfect on a summer evening - or any time!
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This is a delicious salad unlike any you’ve had. Nutritious kale, nutty quinoa, and protein packed chick peas combine with fresh mint, tart dried cherries and and a touch of honey. Healthy, colorful, filling and ready in minutes, this main course salad is perfect on a summer evening - or any time!
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!

20MINS

Total Time

Ingredients

Servings
2
us / metric
Fresh Mint
9 g
Fresh Mint
Honey
1 Tbsp
Honey
Marcona Almonds
3 2/3 Tbsp
Marcona Almonds
Mediterranean Quinoa
130 g
Mediterranean Quinoa
Shallot
1
Shallot
Dijon Mustard
1 Tbsp
Dijon Mustard
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Goat Cheese
115 g
Goat Cheese
Kale
85 g
Kale
Dried Cherry
4 Tbsp
Dried Cherries
Chickpeas
1 can
(400 g)
Chickpeas
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1021
Fat
39.7 g
Protein
45.8 g
Carbs
118.6 g
Love This Recipe?
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Kale, Quinoa, and Dried Cherry Salad
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author_avatar
Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!

Cooking Instructions

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step 1
In a small saucepan over medium high heat, bring one and a half cups of water to a boil.
step 2
Add Mediterranean Quinoa (130 g) and return to a boil.
step 3
Reduce heat to low, cover, and let simmer for 15 minutes.
step 4
Remove from heat and fluff. Keep warm for plating.
step 4 Remove from heat and fluff. Keep warm for plating.
step 5
Remove Fresh Mint (9 g) leaves from stems and discard stems. Roughly chop the mint leaves, and set aside.
step 6
Slice Shallot (1) in half lengthwise, then across into quarter inch, hall moon slices, and set aside.
step 6 Slice Shallot (1) in half lengthwise, then across into quarter inch, hall moon slices, and set aside.
step 7
Use a colander to strain the chickpeas, and set aside.
step 8
Meanwhile, in a large bowl mix together Apple Cider Vinegar (2 Tbsp), Honey (1 Tbsp), Dijon Mustard (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).
step 8 Meanwhile, in a large bowl mix together Apple Cider Vinegar (2 Tbsp), Honey (1 Tbsp), Dijon Mustard (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).
step 9
Drizzle in Olive Oil (1 Tbsp) while whisking to create your vinaigrette, and set aside.
step 9 Drizzle in Olive Oil (1 Tbsp) while whisking to create your vinaigrette, and set aside.
step 10
In a large saute pan over high heat, add one tablespoon of olive oil. Add the Chickpeas (1 can) and saute for 4 minutes until golden brown.
step 10 In a large saute pan over high heat, add one tablespoon of olive oil. Add the Chickpeas (1 can) and saute for 4 minutes until golden brown.
step 11
When the quinoa is finished, add to the bowl with the vinaigrette. Add the Kale (85 g), mint leaves, shallots, chickpeas, Dried Cherries (4 Tbsp), Marcona Almonds (3 2/3 Tbsp), and half of the Goat Cheese (55 g). Toss to combine.
step 11 When the quinoa is finished, add to the bowl with the vinaigrette. Add the Kale (85 g), mint leaves, shallots, chickpeas, Dried Cherries (4 Tbsp), Marcona Almonds (3 2/3 Tbsp), and half of the Goat Cheese (55 g). Toss to combine.
step 12
In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (55 g).
step 12 In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (55 g).
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

American
Protein Packed
Gluten-Free
Lunch
Dinner
Side Dish
Vegetarian
Healthy
Summer
Main Dish
Budget-Friendly
Quick & Easy
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