Toasted Walnut, Quinoa, Kale Salad and Lemon Vinaigrette

By Randall Selland
Total Time
30 Mins
Serves
6
Meal
Brunch Dinner Lunch
Course
Side

DESCRIPTION

This toothsome combination of quinoa, walnuts and kale served with a tart vinaigrette works equally well for lunch, a weeknight side dish, or even packed for a picnic or day at the beach.

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Calories
250
Total Fat
16
Polyunsaturated Fat
6.5
Cholesterol
0
Sodium
410
Carbohydrates
21
Dietary Fiber
3
Protein
6

Ingredients

  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 tablespoon chopped thyme
  • 1/2 cup chopped California walnuts
  • 1 teaspoon virgin olive oil
  • 1/2 cup julienned kale
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons sliced green onions
  • 1 tablespoon finely grated Parmesan
  • 1 teaspoon salt or to taste

For the Lemon Vinaigrette:

  • 2 tablespoons fresh squeezed lemon juice
  • 6 tablespoons extra-virgin olive oil

Makes 1/4 cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar.)

Preparation

  1. Rinse quinoa under running water in a strainer.
  2. Add quinoa, water and thyme together in a pan, bring to a boil; then reduce heat to a simmer and cook for approximately 20 minutes. When cooked, remove from pan and spread on a pan to cool in refrigerator.
  3. Coat chopped walnuts in olive oil and toast until golden brown in a sauté pan on the stove or brown in the oven.
  4. Combine cooked quinoa with all of the remaining ingredients together. Mix with enough lemon vinaigrette to lightly coat ingredients.