Use leftover quinoa-rice blend for fried rice, or stir into soup.
3 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 1/2 (6-ounce) packages baby kale
1 1/2 (8.5-ounce) packages precooked quinoa and brown rice blend (such as Seeds of Change)
3/4 cup fresh sweet cherries, pitted and halved
2/3 cup chopped fresh flat-leaf parsley
1/3 cup thinly sliced shallots
1 (15-ounce) can unsalted chickpeas, rinsed and drained
2 ounces goat cheese, crumbled (about 1/2 cup)
How to Make It
Combine first 6 ingredients in a medium bowl. Combine 1 1/2 tablespoons oil mixture and kale. Place kale mixture on a platter. Stir quinoa blend, cherries, parsley, shallots, and chickpeas into remaining oil mixture. Top kale mixture with quinoa mixture and cheese.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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