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Kale, Quinoa, and Cherry Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 6 (serving size: about 2/3 cup kale mixture and 2/3 cup quinoa mixture)
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)

Nutrition Information

  • calories 296
  • fat 11.8 g
  • satfat 3.2 g
  • monofat 5.6 g
  • polyfat 0.9 g
  • protein 9 g
  • carbohydrate 40 g
  • fiber 5 g
  • cholesterol 7 mg
  • iron 3 mg
  • sodium 369 mg
  • calcium 135 mg

How to Make It

  1. 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.

Cook's Notes

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