Kale, Quinoa, and Dried Cherry Salad Recipe

Introduction

This Kale, Quinoa, and Dried Cherry Salad is a vibrant, nutritious dish packed with fresh flavors and satisfying textures. It’s perfect for a light lunch or a delightful side that brings a touch of Mediterranean inspiration to your table.

Ingredients

• 0.25 ounce Fresh Mint
• 1 tablespoon Honey
• 1 ounce Marcona Almonds
• 1 package Mediterranean Quinoa
• 1 Shallot
• 1 tablespoon Dijon Mustard
• 2 tablespoon Apple Cider Vinegar
• 4 ounce Goat Cheese
• 3 ounce Kale
• 1/4 cup Dried Cherry
• 1 can Chickpeas
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 1 tablespoon Olive Oil

Instructions

1. Step 1: In a small saucepan over medium-high heat, bring 1½ cups of water to a boil.
2. Step 2: Add the Mediterranean quinoa and return to a boil.
3. Step 3: Reduce heat to low, cover, and let simmer for 15 minutes.
4. Step 4: Remove from heat and fluff the quinoa; keep warm for plating.
5. Step 5: Remove mint leaves from stems and roughly chop; set aside.
6. Step 6: Slice the shallot into thin half-moon slices and set aside.
7. Step 7: Drain the chickpeas using a colander and set aside.
8. Step 8: In a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
9. Step 9: While whisking, drizzle in olive oil to create a smooth vinaigrette; set aside.
10. Step 10: Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add chickpeas and cook for 4 minutes until golden brown.
11. Step 11: Add the cooked quinoa to the bowl with the vinaigrette. Toss in kale, mint leaves, shallots, sautéed chickpeas, dried cherries, Marcona almonds, and half the goat cheese. Mix gently to combine.
12. Step 12: Divide the salad between two bowls and garnish each with the remaining goat cheese.
13. Step 13: Serve immediately and enjoy!

Tips & Variations

• For extra crunch, toast the Marcona almonds briefly in a dry pan before adding them to the salad.
• Substitute dried cherries with dried cranberries or raisins if preferred.
• If you like a bit of heat, add a pinch of red pepper flakes to the vinaigrette.
• Use baby kale for a more tender texture, and massage the leaves lightly with a pinch of salt before mixing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vinaigrette may cause the kale and quinoa to soften over time, so it’s best enjoyed fresh. Reheat the chickpeas separately if desired and toss them into the salad just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular quinoa instead of Mediterranean quinoa?

Yes, regular quinoa works perfectly. The difference is mainly in seasoning, so you can add herbs or spices to the cooking water if you want to mimic the Mediterranean flavor.

Is it possible to make this salad vegan?

Absolutely. Simply omit the goat cheese or substitute it with a plant-based cheese alternative. The salad remains flavorful and satisfying without it.

Kale, Quinoa, and Dried Cherry Salad Recipe

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★★★★★

4.9 from 147 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious Kale, Quinoa, and Dried Cherry Salad featuring lightly sautéed chickpeas, crunchy Marcona almonds, fresh mint, and creamy goat cheese, all tossed in a tangy apple cider vinaigrette. This wholesome salad offers a delightful balance of textures and flavors, perfect for a light lunch or side dish.

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Ingredients

Scale 1x2x3x

Salad

• 1 package Mediterranean Quinoa (about 6 ounces)
• 3 ounces Kale, chopped
• 1 can Chickpeas (15 ounces), drained and rinsed
• 0.25 ounce Fresh Mint leaves, roughly chopped
• 1 Shallot, thinly sliced into quarter-inch half-moons
• 1/4 cup Dried Cherries
• 1 ounce Marcona Almonds
• 4 ounces Goat Cheese, divided

Vinaigrette

• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Honey
• 1 tablespoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 1 tablespoon Olive Oil, plus 1 tablespoon for sautéing chickpeas

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Instructions

1. Cook Quinoa: In a small saucepan over medium-high heat, bring 1.5 cups of water to a boil. Add the Mediterranean quinoa and return to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork; keep warm.
2. Prepare Mint and Shallot: Remove mint leaves from stems and discard stems. Roughly chop the mint leaves and set aside. Slice the shallot in half lengthwise, then thinly slice into quarter-inch half-moon shapes.
3. Drain Chickpeas: Use a colander to strain and rinse the canned chickpeas. Set aside.
4. Make Vinaigrette: In a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Slowly drizzle in 1 tablespoon of olive oil while whisking continuously to emulsify the dressing. Set aside.
5. Sauté Chickpeas: Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the chickpeas and cook for about 4 minutes, stirring occasionally, until they turn golden brown and slightly crisp. Remove from heat.
6. Combine Salad Ingredients: To the bowl with vinaigrette, add the warm quinoa, kale, chopped mint, sliced shallots, sautéed chickpeas, dried cherries, Marcona almonds, and half of the goat cheese (2 ounces). Toss gently to combine all ingredients evenly.
7. Plate and Garnish: Divide the quinoa salad between two bowls, placing the salad in the center. Garnish each with the remaining goat cheese (2 ounces) on top.
8. Serve: Serve immediately and enjoy the fresh, vibrant flavors of this wholesome salad.

Notes

• Use warm quinoa to help kale wilt slightly and absorb the vinaigrette better.
• Marcona almonds add a lovely buttery crunch; you can substitute with regular almonds or walnuts if preferred.
• For a vegan version, omit goat cheese or replace with a plant-based cheese alternative.
• Adjust seasoning to taste, especially salt and pepper, after tossing salad.
• The sautéed chickpeas add a wonderful texture contrast; ensure they are crisp and golden for best flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: kale quinoa salad, dried cherry salad, Mediterranean quinoa recipe, healthy vegetarian salad, goat cheese salad, sautéed chickpeas