Shredded Kale & Quinoa Salad

I think I’m a late bloomer by nature. There are many things in life that I didn’t get into until everybody else had experienced them. Like a boyfriend… I had my first boyfriend when I was 17 years old. Never kissed a guy until then! It’s okay really, don’t worry about me…..I don’t think that scarred me for life lol! Or like joining the crazy world of the internet. I was one of the last people from my circle to get into it. Cell phones? Yep, one of the last ones. I had a flip phone forever! I was embarrassed to go out to dinner with friends and take my phone out of my bag lol! I think that’s one of the reasons I’m so into gadgets now…. I feel like I was deprived in my early years.  I’m doing a good job resisting the temptation to change my iPhone every summer when the new versions come out though! Anyways….

I’m also a late bloomer when it comes to kale. Everybody’s been on the kale bandwagon for at least two years now and I never joined the crowd.

Until now that is.

This salad is full of goodness.  I’m hooked! It’s a copycat recipe from Chelsea’s Kitchen, a restaurant in Phoenix. I’ve been there twice; one time with my girlfriends  and recently with my in-laws. They serve this salad as a side for some of their dishes and it’s also available as a main salad. I ordered it as my main dish along with rotisserie chicken to make it a complete meal. I fell in love with the salad and knew right then that I had to recreate it. I wrote down all the ingredients and set myself on a mission.

Since I love to google everything, I searched to see if there was a version of this recipe out there. And yep! I was surprised to find the exact same recipe. Score! I found it on the LGO Hospitality website that Chelsea’s is part of. I didn’t change much of the recipe since I think it’s perfect the way it is. The only thing different is their recipe calls for preserved lemons but instead I used regular lemon peel.

Oh and FYI – when trying to figure out the recipe at the restaurant, my senses guessed almost all the ingredients…except the shallots & chervil in the vinaigrette 😉 Not bad huh?

Shredded Kale & Quinoa Salad

• Author: Fit, Fun & Delish!
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 2-4 1x

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Description

Recipe slightly adapted from LGO Hospitality

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Scale 1x2x3x

Ingredients

• Champagne vinaigrette
• 1 tablespoon Champagne vinegar
• 1 1/2 teaspoons minced shallots
• Pinch kosher salt
• 1/4 cup canola oil
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon chopped chervil
• Ground black pepper, to taste
• Kale and quinoa salad
• 1/2 cup quinoa
• Salt
• 4 cups loosely packed julienned kale, from 1 large bunch
• 3 tablespoons toasted sunflower seeds
• 1/4 cup diced red bell pepper
• 2/3 cup red seedless grapes, halved
• 1/4 cup grated Parmigiano Reggiano cheese
• 1/4 cup grated Manchego cheese
• 12 to15 strips finely julienned lemon peel

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Instructions

1. Dressing:
2. In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot.
3. Slowly drizzle in the oils while whisking to emulsify the vinaigrette.
4. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.
5. Salad:
6. Bring a large saucepan of lightly salted water to a simmer.
7. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water.
8. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook).
9. Remove from heat and drain any remaining liquid.
10. Fluff the quinoa with a fork and transfer to a baking sheet to cool.
11. Note: the quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.
12. In a large bowl, place the kale and one-fourth cup of the vinaigrette.
13. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.
14. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.
15. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips.
16. Serve immediately.