Serves 4


  • 2/3 cup red quinoa, rinsed
  • 4 small carrots (preferably mixed colors)
  • 1/3 cup extra-virgin olive oil
  • 3 Tbsp. sherry vinegar
  • 2 Tbsp. pomegranate molasses
  • 3/4 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 package (5 to 6 ounces) washed baby kale
  • 1/3 cup crumbled, fresh goat cheese
  • 1/4 cup toasted, sliced almonds


    Cook quinoa according to package instructions, about 20 minutes. Drain any liquid, then spread on a rimmed baking sheet to cool.

    Meanwhile, very thinly slice carrots on the diagonal. Whisk together oil, vinegar, pomegranate molasses, salt and pepper in a small bowl.

    In a large bowl, stir together dressing with quinoa, carrots and kale. Divide salad among plates and scatter cheese and nuts on top.

    From Camp Sunset: A Modern Camper's Guide to the Great Outdoors(Oxmoor House), edited by Elaine Johnson and the editors of Sunset.

    Next Story