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Beans & Legumes
Kale, Quinoa, and Dried Cherry Salad

14 INGREDIENTS • 13 STEPS • 20MINS

Kale, Quinoa, and Dried Cherry Salad

Recipe
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!
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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!
20MINS
Total Time
$3.49
Cost Per Serving
Ingredients
Servings
2
us / metric
Fresh Mint
1/3 cup
Fresh Mint
Honey
1 Tbsp
Honey
Marcona Almonds
11 tsp
Marcona Almonds
Mediterranean Quinoa
1 pckg
Mediterranean Quinoa
Shallot
1
Shallot
Dijon Mustard
1 Tbsp
Dijon Mustard
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Goat Cheese
1/2 cup
Goat Cheese
Kale
3 1/3 cups
Kale
Dried Cherry
4 Tbsp
Dried Cherries
Chickpeas
1 can
Chickpeas
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
878
Fat
39.2 g
Protein
39.0 g
Carbs
94.2 g
Love This Recipe?
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Kale, Quinoa, and Dried Cherry Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
In a small saucepan over medium high heat, bring one and a half cups of water to a boil.
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 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 3 Reduce heat to low, cover, and let simmer for 15 minutes.
step 4
Remove from heat and fluff. Keep warm for plating.
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 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 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 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 (as needed), and Ground Black Pepper (as needed).
step 8 Meanwhile, in a large bowl mix together Apple Cider Vinegar (2 Tbsp), Honey (1 Tbsp), Dijon Mustard (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed).
step 9
Drizzle in Olive Oil (1 Tbsp) while whisking to create your vinaigrette, and set aside.
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 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 (4 Tbsp), Marcona Almonds (11 tsp), and half of the Goat Cheese (11 tsp). Toss to combine.
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 (4 Tbsp), Marcona Almonds (11 tsp), and half of the Goat Cheese (11 tsp). Toss to combine.
step 12
In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (11 tsp).
step 12 In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (11 tsp).
step 13
Serve and enjoy!
step 13 Serve and enjoy!
Tags
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Beans & Legumes
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Low-Calorie
Vegetarian
Salad
Summer
Vegetables
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