Kale Salad with Roasted Tomatoes and Toasted Quinoa

You can top this salad with chicken, chickpeas or some other protein to make a meal out of it.
By Natalie Rose
Kale Salad with Roasted Tomatoes and Toasted Quinoia

Kale Salad with Roasted Tomatoes and Toasted Quinoia
 
Prep Time
Cook Time
Total Time
 
You can top this salad with chicken, chickpeas or some other protein to make a meal out of it.
Author:
Recipe Type: Salad
Serves: 4
Ingredients
tomatoes
  • 2 pints cherry tomatoes
  • 2 ears fresh corn
  • 1 tablespoon olive oil
  • salt and pepper
quinoa
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ½ cup quinoa
  • 1 cup water
kale
  • 2 heads lacinto kale
  • 2 tablespoons good quality olive oil
  • juice from one lemon
  • salt and pepper to taste
  • ½ cup crumbled feta (optional)
  • crushed red pepper flakes
Instructions
  1. 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
  2. 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.
  3. 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.
1 Comment
  1. 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.

Leave a Reply

Your email address will not be published.

Rate Recipe: