Recipe courtesy of Pure Leaf.
Directions for: Kale, Spinach & Quinoa Salad
Ingredients
Quinoacup quinoa, rinsed well and drained
1 cup water
tsp kosher salt
Spiced Walnuts1 Tbsp butter
1 cup walnut halves
tsp ground cumin
tsp kosher salt
⅛ tsp ground cinnamon
1 pinch cayenne pepper
2 Tbsp brown sugar
1 tsp water
Lemon Shallot Dressing2 Tbsp fresh lemon juice
1 Tbsp sherry vinegar
1 tsp honey
tsp minced shallots
tsp Dijon mustard
tsp kosher salt
tsp freshly ground black pepper
cup olive oil
Salad4 cups lightly packed baby kale
4 cups lightly packed baby spinach
1 large ripe avocado, chopped
1 large ripe mango, chopped
cup crumbled goat cheese
Directions
Quinoa1. To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.
Spiced Walnuts1. For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.
Lemon Shallot Dressing1. For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.
Salad1. To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.
See more: Appetizer, Fruit, Lunch, Nuts, Rice/Grain, Salad, Vegetables