Quinoa Kale Salad

 

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• Cooking and Prep: 3.5 h
• Serves: 8
• No Allergens

Quinoa is a great side dish or salad for any meal. I sometimes substitute the corn here for a firm mango, finely diced.

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Ingredients (11)

Salad

• 1 cup raw quinoa

• 1 and 1/2 cups frozen green peas

• 1 red onion, finely diced

• 1 cup canned corn

• 2 scallions, thinly sliced

• 1 cup kale, cut into pieces (optional)

Dressing

• 1/2 cup oil

• 1/4 cup vinegar (gluten-free, if needed)

• 1 tablespoon + 1 teaspoon Gefen Honey

  X

  

  Gefen Pure Honey

• 1 tablespoon + 1 teaspoon Reine de Dijon Dijon Mustard

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  Reine de Dijon Dijon Mustard

• 1 teaspoon salt

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Start Cooking

For the Salad

1. Rinse the quinoa well under cold running water and cook according to package directions. Let cool and fluff with a fork. 

2. Heat a pot of water to a low boil and blanch frozen peas for a few minutes, just until they turn brighter in color. Strain. Add to cooked quinoa along with the remaining salad ingredients.

For the Dressing

1. Mix all dressing ingredients and pour over quinoa.

2. Toss to mix and let marinate in the refrigerator for a minimum of 3 hours.