kale quinoa and avocado salad

Kale, Quinoa and Avocado Salad

Native to the Andes, the Incas considered quinoa sacred and referred to it as the “mother of all grains.” The Spanish colonists suppressed its cultivation due to its status within indigenous religious ceremonies and forced them to grow wheat instead.

For the quinoa: 
½ cup red quinoa
1 cup water
¼ teaspoon salt

For the vinaigrette:
2 anchovies
1 garlic clove
salt
juice from two lemons
2 teaspoons Dijon mustard
½ cup olive oil
black pepper

For the salad: 
2 bunches kale, chopped
1 small shallot, thinly sliced
2 large ripe avocados, cubed
salt and pepper
¼ cup feta, crumbled

Cook the quinoa: Bring the quinoa, salt and water to a boil. Lower heat to a simmer, cover and cook for 15 minutes or until the water is absorbed. Place in a large salad bowl.

Make the vinaigrette: In a mortar and pestle, mash the anchovy, garlic and a pinch of salt to form a paste. Squeeze in the lemon juice and stir to break up the anchovy paste. Beat in the mustard. Slowly whisk in the olive oil and season to taste with the salt and pepper. (I first came across this vinaigrette here and can’t get enough of it!)

Assemble the salad: Finely chop the kale, discarding the stems, and place in the bowl with the quinoa. Thinly slice the shallot and add to the bowl. Add the avocado and crumbled cheese, toss with the vinaigrette, taste, adjust seasoning and serve.

Serves 8 to 10

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