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RECIPE
14 INGREDIENTS 13 STEPS 20min

Kale, Quinoa, and Dried Cherry Salad

4.6
5 Ratings
This is a delicious salad unlike any you’ve had. Nutritious kale, nutty quinoa, and protein packed chick peas combine with fresh mint, tart dried cherries and and a touch of honey. Healthy, colorful, filling and ready in minutes, this main course salad is perfect on a summer evening - or any time!
Kale, Quinoa, and Dried Cherry Salad Recipe | SideChef
This is a delicious salad unlike any you’ve had. Nutritious kale, nutty quinoa, and protein packed chick peas combine with fresh mint, tart dried cherries and and a touch of honey. Healthy, colorful, filling and ready in minutes, this main course salad is perfect on a summer evening - or any time!
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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
20min
Total Time
$3.49
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/3 cup
1 Tbsp
3 1/2 Tbsp
Marcona Almonds
1 pckg
Mediterranean Quinoa
1
Shallot
1 Tbsp
Dijon Mustard
1/2 cup
Goat Cheese
3 1/3 cups
1/4 cup
Dried Cherries
1 can
Chickpeas
1/2 tsp
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
878
FAT
39.2 g
PROTEIN
39.0 g
CARBS
94.2 g

Cooking Instructions

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Step 1
In a small saucepan over medium high heat, bring one and a half cups of water to a boil.
Step 2
Add Mediterranean Quinoa (1 pckg) and return to a boil.
Step 3
Reduce heat to low, cover, and let simmer for 15 minutes.
Step 4
Remove from heat and fluff. Keep warm for plating.
Step 5
Remove Fresh Mint (1/3 cup) leaves from stems and discard stems. Roughly chop the mint leaves, and set aside.
Step 6
Slice Shallot (1) in half lengthwise, then across into quarter inch, hall moon slices, and set aside.
Step 7
Use a colander to strain the chickpeas, and set aside.
Step 8
Meanwhile, in a large bowl mix together Apple Cider Vinegar (2 Tbsp) , Honey (1 Tbsp) , Dijon Mustard (1 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .
Step 9
Drizzle in Olive Oil (1 Tbsp) while whisking to create your vinaigrette, and set aside.
Step 10
In a large saute pan over high heat, add one tablespoon of olive oil. Add the Chickpeas (1 can) and saute for 4 minutes until golden brown.
Step 11
When the quinoa is finished, add to the bowl with the vinaigrette. Add the Kale (3 1/3 cups) , mint leaves, shallots, chickpeas, Dried Cherries (1/4 cup) , Marcona Almonds (3 1/2 Tbsp) , and half of the Goat Cheese (4 Tbsp) . Toss to combine.
Step 12
In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (4 Tbsp) .
Step 13
Serve and enjoy!
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Nutrition Per Serving
Calories
878
% Daily Value*
Fat
39.2 g
50%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
44.8 mg
15%
Carbohydrates
94.2 g
34%
Fiber
21.3 g
76%
Sugars
24.9 g
--
Protein
39.0 g
78%
Sodium
1909.7 mg
83%
Vitamin D
0.3 µg
2%
Calcium
443.2 mg
34%
Iron
8.7 mg
48%
Potassium
618.7 mg
13%
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