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.
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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.
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.
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.
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