[RECIPE] Kale and quinoa salad with dried cherries

Excerpt from Dinner solved! : 100 ingenious recipes that make the whole family happy, including you! By Katie Workman. Worker edition © 2015


  • 1/2 tsp kosher or coarse salt, plus more to taste
  • 1 cup quinoa
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 3/4 cup fresh mint leaves
  • 3 green onions, white and light green parts, cut into 1-inch pieces
  • 4 cups kale (preferred) or torn kale leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil, or more to taste
  • Freshly ground black pepper, to taste
  • 1 cup dried cherries


1. Bring 2 cups of water to a boil in a small saucepan over high heat. Add salt and stir in quinoa. Bring to a boil, reduce heat to medium-low and simmer, covered, until all water is absorbed, 15 minutes.

2. You can continue with step 3 or see the fork in the road if you want to leave some of the grain plain.

3. Meanwhile, place the parsley, mint and scallions in a food processor or blender and pulse until finely chopped. Add the kale and pulse until the kale or coarsely chopped. Transfer the mixture to a large serving bowl.

4. When the quinoa is cooked (it will make about 3 cups), add it to the bowl with the greens and stir to combine.

5. Drizzle with lemon juice and olive oil, season with salt and pepper and mix. Let cool to room temperature.

6. Stir in the dried cherries and serve.


Add grilled chicken or grilled shrimp for a non-vegetarian salad. You can also add other dried fruits, like chopped cranberries or dried apricots, or mix in other herbs, and maybe chopped olives or grated or crumbled cheese – it’s a very smooth recipe.

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