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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Drain Chickpeas: Use a colander to strain and rinse the canned chickpeas. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
