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Kale, Quinoa, and Clementine Salad

Ingredients

For the Salad

  • 1 cup uncooked quinoa rinsed
  • 2 cups chicken stock vegetable stock, or water
  • 1 bunch kale stems removed, clean, dried and chopped into bite sized pieces
  • 1-2 tablespoons olive oil
  • 3 clementines peeled and sectioned
  • 1/2 cup dried figs chopped
  • 1/2 cup dried cherries
  • 1/2 - 1 cup of pistachios chopped
  • 1 cup of goat cheese crumbled

For the Clementine Dressing

  • 1 lemon juiced and zested
  • 3 clementines juiced and zested
  • 2 cloves garlic grated or pressed
  • Pinch of basil
  • 1 tablespoon agave
  • 1 tablespoon Dijon
  • 1 tablespoon honey
  • salt and white pepper
  • 1/2 cup olive oil

Instructions

  1. Combine stock and quinoa in a saucepan, bring to a boil, reduce heat, cover, and simmer 20 minutes (or cook according to package directions), spread on a baking sheet and let cool
  2. Toss kale into a bowl and massage olive oil all over (I did this for about 5 or 6 minutes)
  3. Add cherries, figs, pistachios, clementines, and goat cheese
  4. Combine all Clementine Dressing ingredients in a Mason jar with a tight fitting lid and shake vigorously
  5. Pour as much of the dressing as desired over the salad and toss to combine