Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes by Editors Of Cooking Light

Author:Editors Of Cooking Light [Editors Of Cooking Light]
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2017-05-16T04:00:00+00:00

KALE, QUINOA, AND CHERRY SALAD

Hands-on: 10 minutes Total: 10 minutes Serves 6

You can use leftover quinoa-rice blend to make fried rice or stir it into soups or stews.

3 tablespoons extra-virgin olive oil

3 tablespoons cider vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1½ (6-ounce) packages baby kale

1½ (8.5-ounce) packages precooked quinoa and brown rice blend (such as Seeds of Change)

¾ cup fresh sweet cherries, pitted and halved

⅔ cup chopped fresh flat-leaf parsley

⅓ cup thinly sliced shallots

1 (15-ounce) can unsalted chickpeas, rinsed and drained

2 ounces goat cheese, crumbled (about ½ cup)

Combine the first 6 ingredients in a medium bowl. Combine 1½ tablespoons of the oil mixture and the kale. Place the kale mixture on a platter. Stir the quinoa blend, cherries, parsley, shallots, and chickpeas into the remaining oil mixture. Top the kale mixture with the quinoa mixture and the cheese.

(Serving Size: about ⅔ cup kale mixture, ⅔ cup quinoa mixture, and about 1 tablespoon cheese): CALORIES 296; FAT 11.8g (sat 3.2g, mono 5.6g, poly 0.9g); PROTEIN 9g; CARB 40g; FIBER 5g; SUGARS 7g (est. added sugars 3g); CHOL 7mg; IRON 3mg; SODIUM 369mg; CALCIUM 135mg

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