This is a kitchen-sink style salad--meaning, it's chock-full of everything. It's based off of my favorite salad at the always inspiring LA restaurant Superba Snack Bar
, but I adapted it into a hearty, make-ahead quinoa salad that's easy to scale up or down. It's a delicious balance of flavors, and can be made without the quinoa as a kale salad, or with farro, cous cous, or brown rice instead.
||When an ingredient is the base of a dish, you need that foundation to be spot-on. The flavor and texture of Rancho Gordo Quinoa is fantastic, and will set this salad recipe apart. $6, Rancho Gordo
2 cups kale leaves, ribs removed, cut 1/4 inch thin
3 tablespoons balsamic vinegar
1/4 cup olive oil
4 cups cooked quinoa (about 1 cup uncooked)
1/3 cup golden raisins
1/3 cup pinenuts, toasted
1/2 cup mint leaves, torn with your hands
1/2 red onion, thinly sliced
1/2 cup parmiggiano, finely grated
salt and pepper to taste
1. To slice the kale, cut out the ribs, then stack the leaves.
2. Roll the leaves up like a cigar and cut across in 1/4 inch slices. You should have long ribbons. Then, chop across width-wise a few times so they're not super long.
3. Combine kale, balsamic, and olive oil in a large bowl and massage the leaves for at least 3 minutes, until wilted and bright green (they should be tender and easily chewed).
4. Add the remaining ingredients, salt and pepper to taste, and mix thoroughly. Add more olive oil and balsamic if necessary.
For more of Claire's delicious recipes visit The Kitchy Kitchen.