CPK has this great Arugula and Quinoa Salad that I love. It was my inspiration for this meal. Do you have the Epicurious app? I love any recipe app that lets me put in ingredients that I have on hand and it gives me recipes to choose from. I put in quinoa and kale. It pops up Quinoa Salad with Kale, Pine Nuts, and Parmesan. Good starting place. In my CSA Farm Box this week I had kale, carrots, broccoli, avocados, and the green beans came from my yard.
1 tablespoon olive oil
1/4 cup minced onion
1 large clove garlic, minced
1 cup white quinoa, rinsed (Yes, do it, and here's why)
3/4 cup water
2 cups chopped kale (about 8 ounces)
2 medium carrots, scrubbed, peeled if not organic, 1/4" diced
1/2 cup fresh green beans, cut into 1" pieces
1/2 cup chopped broccoli
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons EVOO
Kosher salt and fresh ground black pepper
1/4 cup toasted slivered almonds
1/4 cup crumbled Feta cheese
1 medium avacado, cut into bite sized pieces
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent. Add garlic and sauté 1 more minute. Add quinoa and sauté, stirring for 2 to 3 minutes. Add the water and kale, stir to combine. Bring to a simmer, reduce heat to low, cover, until quinoa is tender and water has been absorbed, 12 - 15 minutes.
2. While quinoa was simmering, give the carrots, green beans, and broccoli a quick blanche. Put all in a medium pot of simmering water. After 3 minutes, drain and put in cool water. When veggies are cool, drain again.
3. When quinoa is done, transfer mixture to a large bowl and let cool. Fluff up with a fork occasionally to bring the warmer part to the surface. If you are in a time crunch you can cool it faster by spreading out on a cookie sheet.
4. In a small bowl, whisk together the vinegar and mustard until smooth. Add 1/4 teaspoon each salt and pepper. Slowly add the EVOO, whisking continuously to emulsify the dressing.
5. Drizzle the dressing over the cooled quinoa mixture. Stir in cooled vegetables. Cover and chill completely, 2 to 3 hours. Just before serving, stir to fluff and add almonds, Feta, and avocado. Additional salt and pepper to taste.
Can something this healthy really taste this good? Jim had 2 helpings.
