Quinoa and Kale Salad
A delicious autumn salad!
Preparation
15 minutes
Cooking
15 minutes
Yield
4
Key ingredient(s) in this recipe
Good to know
Cooked quinoa freezes really well! Double the amount of quinoa and freeze half so you always have a salad base ready to go… Super handy!
Source : Julie Strecko, nutritionnist
- For the salad
- 250 ml (1 cup) quinoa, rinsed
- 1.25 L (5 cups) chopped kale leaves
- 250 ml (1 cup) sliced mushrooms
- 250 ml (1 cup) thinly sliced celery and/or radishes
- 1 green onion, chopped
- For the dressing
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) olive oil
- 5 ml (1 tsp) sesame oil
- Sesame seeds, to taste
- Pepper, to taste
- 1Cook the quinoa in 2 cups of boiling water for about 15 minutes.
- 2Meanwhile, in a large bowl, combine the kale, mushrooms, celery and/or radishes, and green onion.
- 3In a small bowl, whisk together the vinegar, soy sauce, and oils.
- 4Add the cooked quinoa to the salad, pour in the dressing, and mix well.
- 5Add sesame seeds and pepper to taste.
💡This salad is “clean-out-the-fridge” friendly: add whatever leftovers you have on hand and adapt your plate to what’s in your fridge!