Kale salad red quinoa fennel & carrots

October 27, 2015

Sunset 2015 serves 4

  • ²⁄³ C red quinoa, cooked to package directions (about 20 min)
  • 2 small carrots thinly sliced on diagonal (mixed colors)
  • ½ very thinly sliced fennel bulb
  • ¹⁄³ C olive oil
  • 3 TBs sherry vinegar
  • ½ tsp each salt & pepper
  • 8 Cups baby kale or mixed green, roughly tear large pieces
  • ¹⁄³ C crumbled goat cheese
  • ¼ C toasted sliced almonds
  • pomegranate molasses or balsamic vinegar
  • flake salt for finishing

Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.

Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.

Drain cooked quinoa,stir in remaining dressing & add to kale mixture.

Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.

 

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