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.

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.

Chef'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 www.choosemyplate.gov.

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Ratings & Reviews

Kristenosh's Review

NJ1234
January 03, 2015
N/A

sukeedog's Review

Kristenosh
August 16, 2014
N/A

debbieshuman's Review

taves7
August 13, 2014
We really loved this recipe. I did not use a prepackaged blend, I simply cooked some quinoa and used that instead. I also used grapes instead of cherries simply because I already had some grapes and it was really good. I also did not add the goat cheese (because I don't like it). I made no changes to the dressing mixture. Will definitely make this again.

taves7's Review

sukeedog
August 02, 2014
N/A

NJ1234's Review

debbieshuman
August 02, 2014
My family loved this salad. It was hearty enough to be a filing meal and very quick to prepare. The most time intensive part of the prep was pitting the cherries but they made the dish! I am making it again today! This is a great dish if you don't have much time to prepare.

detailaddict's Review

detailaddict
July 28, 2014
This has good flavor and makes an interesting salad, but I'm not sure it was worth all the prep work. I didn't have the quinoa/rice blend so I cooked both of these and also started with dried chickpeas. I also of course had to pit the cherries, and as 3/4 c. didn't seem quite enough I added extra. I didn't have "baby" kale so the greens were likely tougher than they might have been otherwise. Because of this I doubled the vinegar, massaging the extra into the leaves (with the salt) and letting it sit awhile before assembling, and adding extra honey to compensate. I realize it was more work overall than called-for but I don't keep canned chickpeas or rice blends on-hand. If I had leftover ingredients I might make this again but it wouldn't be worth starting from scratch.