1. Home
  2. Gluten Free
  3. DRIED FRUIT KALE & QUINOA SALAD

DRIED FRUIT KALE & QUINOA SALAD

BOOKMARK

PRINT

DELICIOUS

Description

I absolutely love the combination. By using the warm quinoa to wilt the kale, it makes the kale so much softer and easier to eat. You don’t need to chew it for hours. I am also a huge fan of using dried fruits in salads, to add some chewy sweetness and the pomegranate seeds give this salad a textural crunch that I love. I like to serve this dish at room temperature, so you can make it ahead of time. It’s gluten free and perfect to serve as a main course for vegetarians or vegans. You can also serve it alongside some other protein. It’s so heavenly you don’t even realize it’s healthy xxx Chef MM

DRIED FRUIT KALE & QUINOA SALAD

US (Imperial)

Print Ingredients 3 cup uncooked tricolored Quinoa 1 TBS stock powder 1 packet/ bunch kale – ribs removed and finely shredded 1 fennel bulb cut into slivers 2 persimmons cut into small cubes ** 1 ½ cups chopped assorted dried fruit (peaches/persimmons/apricots/ginger/figs/cranberries/oran ges/ginger) 4 spring onions chopped 1 bunch Italian flat leaf parsley chopped 1 handful of fresh mint chopped 1 ½ cups of pomegranate seeds 1 lemon -Zest juice 1 orange -Zest & juice ½ cup olive oil ½ cup apple cider/red wine vinegar 3 TBS Dijon mustard with seeds Lots of coarse salt and pepper to taste
Instructions Cook 3 cup of quinoa in 6 cups of water – Add 1 TBS stock and bring to boil. Reduce to simmer and wait till all water is absorbed (10-15 minutes). Remove rib and finely shred kale leaves. Add hot cooked quinoa to the kale and mix allowing the heat of quinoa to wilt the kale In a separate bowl combine the fennel, persimmons, dried fruit, spring onions, parsley, mint and half the pomegranate seeds (set the other half aside for the top of the salad). Add this to the wilted kale and quinoa mixture. Add the zest & juice of 1 orange & 1 lemon, the olive oil, vinegar and mustard. Toss all ingredients to coat. Adjust seasoning with salt & pepper to taste. Top with the remaining half of the pomegranate seeds. Serve at room temperature. ** If you cannot find persimmons you can use firm fresh peaches, nectarines or apricots SERVES 8

EU (Metric)

Print Ingredients 3 cup uncooked tricolored Quinoa 1 TBS stock powder 1 packet/ bunch kale – ribs removed and finely shredded 1 fennel bulb cut into slivers 2 persimmons cut into small cubes ** 1 ½ cups chopped assorted dried fruit (peaches/persimmons/apricots/ginger/figs/cranberries/oran ges/ginger) 4 spring onions chopped 1 bunch Italian flat leaf parsley chopped 1 handful of fresh mint chopped 1 ½ cups of pomegranate seeds 1 lemon -Zest juice 1 orange -Zest & juice ½ cup olive oil ½ cup apple cider/red wine vinegar 3 TBS Dijon mustard with seeds Lots of coarse salt and pepper to taste
Instructions Cook 3 cup of quinoa in 6 cups of water – Add 1 TBS stock and bring to boil. Reduce to simmer and wait till all water is absorbed (10-15 minutes). Remove rib and finely shred kale leaves. Add hot cooked quinoa to the kale and mix allowing the heat of quinoa to wilt the kale In a separate bowl combine the fennel, persimmons, dried fruit, spring onions, parsley, mint and half the pomegranate seeds (set the other half aside for the top of the salad). Add this to the wilted kale and quinoa mixture. Add the zest & juice of 1 orange & 1 lemon, the olive oil, vinegar and mustard. Toss all ingredients to coat. Adjust seasoning with salt & pepper to taste. Top with the remaining half of the pomegranate seeds. Serve at room temperature. ** If you cannot find persimmons you can use firm fresh peaches, nectarines or apricots SERVES 8

Choose a style: