Kale and Quinoa Salad with Mustard Vinaigrette

This Kale and Quinoa Salad with Mustard Vinaigrette recipe is a delicious fiber-packed salad for spring.

By / Photography By Chris Rov Costa | March 01, 2017

Preparation

Mustard Vinaigrette:

Place all ingredients, except oil, in a blender or food processor and blend. Slowly drizzle in oil while blending. Season with salt to taste.

Salad:

Place all ingredients in a large bowl, sprinkle with a little sea salt and toss. Add the ½ cup mustard vinaigrette and toss until coated. For a different option, you can put the cooked quinoa in the oven or on the stovetop for several minutes to serve as a warm winter salad.

Makes two entrée salads or four side salads, Makes about 2½ cups, so you will have leftovers

Ingredients

Mustard Vinaigrette:
  • 1 cup apple cider vinegar
  • 1 small shallot, diced
  • 4 tablespoons honey
  • 1 cup whole grain mustard
  • 1 cup vegetable oil
Salad:
  • ½ pound baby kale
  • 1 cup cooked and cooled quinoa (regular quinoa, see box for cooking instructions)
  • ½ ripe avocado, diced
  • 8 pickled bing cherries (or dried cherries)
  • 2 tablespoons spiced pumpkin seeds (regular pumpkin seeds, roasted with a touch of oil and blackening spice)
  • ¼ cup shaved Parmesan cheese
  • 8 peppadew peppers
  • ½ cup mustard vinaigrette
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