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Recipes
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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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!

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
3 2/3 Tbsp
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
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
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
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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 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 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 (1/2 tsp), and Ground Black Pepper (1/2 tsp).
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 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 (3 2/3 Tbsp), and half of the Goat Cheese (3 2/3 Tbsp). 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 (3 2/3 Tbsp), and half of the Goat Cheese (3 2/3 Tbsp). Toss to combine.
step 12
In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (3 2/3 Tbsp).
step 12 In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (3 2/3 Tbsp).
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

Beans & Legumes
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Low-Calorie
Vegetarian
Salad
Summer
Vegetables
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