Strawberry And Kale Quinoa Salad Food
STRAWBERRY KALE SALAD
This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.
Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
QUINOA SALAD WITH STRAWBERRIES
This side dish brings all the flavors from a classic strawberry and spinach salad with poppy seed dressing into a light but filling grain salad. The mildly creamy dressing keeps the salad moist without weighing it down. Soaking the shallot in ice water cuts some of its sharp bite and prevents the entire dish from tasting like onion.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa; let cool. Soak 1 thinly sliced shallot in ice water, 10 minutes. Drain and toss with the quinoa along with 2 cups baby spinach, 1 cup diced strawberries and 1/4 cup chopped salted almonds. Whisk 2 tablespoons each sour cream, olive oil and cider vinegar with 1 teaspoon each sugar, poppy seeds and kosher salt; season with pepper. Toss the quinoa salad with the dressing. Let stand 10 minutes.
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- Cook the quinoa: In a small saucepan, combine the rinsed quinoa and 1/2 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 to 17 minutes. Remove the pot from heat, sprinkle in 1/8 teaspoon salt and fluff the quinoa with a fork. Let the quinoa cool, uncovered, for 7 to 8 minutes.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, honey and a few twists of freshly ground black pepper until emulsified. Set the dressing aside.
- Toast the almonds: In a small pan over medium heat, toast the almonds, stirring often, until they are fragrant and turning golden, about 5 minutes.
- Assemble the salad: In a bowl, combine the chopped spinach, sliced strawberries, warm quinoa and toasted almonds. Crumble goat cheese over the salad. Drizzle in just enough dressing to lightly coat the spinach (I only used about half of the dressing) and toss.
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