Kale AND quinoa? I am not sure that it gets more hipster food-wise than this, folks. But just to be sure, I threw in some chickpeas.
Paul and I went out to dinner here the other night and ordered a kale and quinoa salad. Normally, when I am eating at restaurants, I appreciate what’s happening on my plate but don’t spend a lot of time dissecting it. I want to enjoy the food, but I want to enjoy conversation that is not about the food a lot more (this, and the fact that I love to eat the exact same thing over and over again, is why I would make a miserable foodie).
This salad though was the exception. I found myself digging into it and trying to decipher all the various ingredients. Then I came home and built it myself the next night.
Here’s what you’ll need to make our at home variation (serves 8 or makes HUGE – like gigantic – portions for 4).
For the salad:
- 2 heads kale, rinsed and chopped into small pieces
- 1 can chickpeas beans, rinsed
- 1 cup quinoa, cooked according to instructions
- 1/2 medium red onion, finely chopped
- large handful of roasted cashews
- decent amount of crumbled feta (how much is up to you)
For the dressing:
- 1/3 C balsamic vinegar
- 1/4 C olive oil
- large clove (or two) of garlic, minced
- 2 t sugar
- 1/2 t dried basil
- salt and pepper to taste
Mix all the dressing ingredients and get that combined with the kale early (it helps distribute the flavor and “wilt” the kale a little bit). Then throw everything else together and toss well. We ate ours with some marinated tri-tip but the restaurant recommended it with shrimp too. Of course, you can eat this all veggie as well.
enJOY it 
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