Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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)
.
