Sample day at Costco gets me too many times. A little while ago i tasted the Seeds of Change brown rice and quinoa blend and bought a box with six packets in it. What to do with all those packets of brown rice and quinoa…
One day I was looking at Instagram and ran across a recipe by Smitten Kitchen for Kale and Quinoa salad with Ricotta Salata. The woman who creates the recipes for Smitten Kitchen had eaten a salad at The Smith in New York City, loved it, and recreated the recipe. I’ve eaten at The Smith, didn’t have that salad, but immediately thought of all those packets of brown rice and quinoa, and made a few tweaks to her recipe when I got home.
Kale and Quinoa Salad with Ricotta Salata
Salad
1/2 cup uncooked quinoa or 1 1/2 cups cooked (one packet of Seeds of Change brown rice and quinoa blend)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
1/2 cup slivered almonds, very well toasted and cooled (pine nuts are good, too)
1/3 cup dried cherries, chopped a bit (1/3 c. dried blueberries0
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated (Feta cheese)
Few gratings of fresh lemon zest
Dressing
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
Just shy of 1 teaspoon honey (use a little more)
Salt and freshly ground black pepper to taste
Substitute something for the kale, that sounds wonderful. I found an ancient grains mix at Trader Joes that worked well for such things.
ReplyDeleteThat sounds very good. I like how you adapted the recipe. I do that all the time.
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