I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.
Ingredients
- ½ cup quinoa
- Salt to taste
- 3 cups stemmed, slivered kale
- 1 serrano or Thai chiles, minced (optional)
- 1 to 2 ripe but firm plums or pluots, cut in thin slices
- ½ cup basil leaves, chopped, torn or cut in slivers
- 2 to 4 tablespoons chopped chives
- 1 tablespoon chopped cilantro (optional)
- 2 tablespoons seasoned rice vinegar
- Grated zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced or puréed
- 3 tablespoons sunflower or grapeseed oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
216 calories; 12 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 21 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
- To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
- Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.
- Advance preparation: The quinoa can be cooked up to 3 days ahead and refrigerated. The salad is best served right away.
About 45 minutes
Dining and Cooking