Kale – quinoa salad with citrus dressing
A nutritious salad full of color, texture and fresh citrus flavor
A nutritious salad full of color, texture and fresh citrus flavor
Thanks to the quinoa, avocado, walnuts and kale, this salad is packed with superfoods! Kale contains lots of antioxidants and minerals, and its effects have been linked to helping prevent nasty diseases like cancer, diabetes and cardiovascular disease. Because it’s a homegrown Dutch superfood it’s also good for the environment. Only downside: I actually don’t like kale! When I heard thatkale was totally trendy in New York I was pretty surprised—after all, it isn’t that tasty, is it?Wrong! By now I know you can do much more with this Dutch superfood than just turn it into a stamppot.
1. Cook the quinoa according to the package instructions.
2. Put the dressing ingredients in a bowl (white wine vinegar, olive oil, Dijon mustard, juice of the orange and lemon) and use a fork to whisk them into a dressing.
3. Lightly toast the pine nuts in a frying pan until golden.
Place the raw kale in a bowl.
Stir the cooked quinoa into the kale. Sprinkle half of the dressing over the kale and quinoa. Add the avocado cubes and black beans and toss everything together.
Scatter the pomegranate seeds, walnuts and pine nuts over the salad and (optionally) drizzle the remaining dressing on top.
Recipe
This kale-quinoa salad is a healthy, filling meal with crunchy nuts, creamy avocado and black beans. The bright citrus dressing keeps the dish fresh and light.
| Course | Main course |
|---|---|
| Kitchen | American |
| Servings | 1 |
| Preparation time | 30 min |
|---|---|
| Total | 30 min |
1. Cook the quinoa according to the package instructions.
2. Put the dressing ingredients in a bowl (white wine vinegar, olive oil, Dijon mustard, juice of the orange and lemon) and use a fork to whisk them into a dressing.
3. Lightly toast the pine nuts in a frying pan until golden.
Place the raw kale in a bowl.
Stir the cooked quinoa into the kale. Sprinkle half of the dressing over the kale and quinoa. Add the avocado cubes and black beans and toss everything together.
Scatter the pomegranate seeds, walnuts and pine nuts over the salad and (optionally) drizzle the remaining dressing on top.
This salad is lovely for lunch or a light dinner. You can also make the dressing a day in advance and store it in an airtight jar in the fridge so the flavors can meld.
Feel free to vary with other legumes like chickpeas, or add some feta for a salty counterpoint. The pomegranate seeds give the salad a nice, fresh bite.
Inspiration for all your dishes