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

  1. 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.
  2. 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.
  3. 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