Kale Salad with Red Quinoa and Carrots Recipe
Photo: Thomas J. Story
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
Directions
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.
Ingredients
Directions
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.
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