Kale Salad with Roasted Tomatoes and Toasted Quinoia
- Total Time: 55 mins
- Yield: 4 1x
Description
You can top this salad with chicken, chickpeas or some other protein to make a meal out of it.
Ingredients
tomatoes
- 2 pints cherry tomatoes
- 2 ears fresh corn
- 1 tbsp (15 ml) olive oil
- salt and pepper
quinoa
- 1 tbsp (15 ml) olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) quinoa
- 1 cup (240 ml) water
kale
- 2 heads lacinto kale
- 2 tbsp (30 ml) good quality olive oil
- juice from one lemon
- salt and pepper to taste
- 1/2 cup (120 ml) crumbled feta (optional)
- crushed red pepper flakes
Instructions
- Set your oven at 400 degrees. Slice corn off its cob. Reserve cob for stock. Toss tomatoes, corn and olive oil together with a good pinch of salt and pepper. Roast on a baking sheet for 40-45 minutes, until tomato skins have burst and corn in brown. Pull out of oven and reserve
- In a saute pan with a tight-fitting lid, heat olive oil over medium-high heat. Add onions and garlic; fry for 3-4 minutes. Add quinoa and fry until golden, stirring often, for about 5 more minutes. Add water, cover and simmer until all the water is absorbed and the quinoa is fluffy, about 20 minutes. Fluff with a fork and reserve.
- Wash, drain and dry kale well. Tear or chop kale into bite-size pieces. In a large bowl, massage kale with olive oil, lemon juice, salt and pepper. Add tomatoes and corn mixture and quinoa. Toss to combine. Let stand for 20 minutes for kale to marinate.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
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Frequently Asked Questions
Why is the quinoa toasted in a pan before adding water?
The recipe has you fry the quinoa in the pan with onion and garlic until it turns golden, stirring often for about 5 minutes before adding the 1 cup of water. Toasting brings out a nutty flavor and gives the quinoa a slightly firmer texture that holds up well when tossed with the kale and roasted vegetables.
How long do the tomatoes and corn roast, and what am I looking for?
The 2 pints of cherry tomatoes and sliced corn are roasted at 400°F for 40–45 minutes. You’re done when the tomato skins have burst and the corn is brown — both signs of sufficient caramelization that concentrates the sweetness of each vegetable before they go into the salad.
Why does the assembled salad need to stand for 20 minutes before serving?
After massaging the kale with olive oil, lemon juice, salt, and pepper and tossing in the warm roasted vegetables and quinoa, the recipe says to let the salad stand for 20 minutes. This marinating time allows the kale to soften further and the warm components to gently wilt the greens without cooking them. 
Hello, I’m Elaine. I love food blogs. My favorite is yours and “Cooking With Mr. C.” on Facebook. (also a blog) Between the two of you, I get the best recipes. Keep them coming. Elaine.