Quinoa and Baby Kale Salad with Cumin-Orange Dressing

4
Prep Time: 15m | Total Time: 15m | Serves

Here's a grain + greens salad that delivers big flavor and healthy nutrition in one versatile recipe!

If you're going gluten free, quinoa is a star in this salad combo. If not, the heritage wheat farro is another delicious pick for the grain role. Either way, this salad is perfect picnic fare during the warm days of summer, and it's hearty enough to make a great to-go lunch. Enjoy!


Ingredients

  SALAD:
6 cups cooked quinoa (or cooked farro)
8 cups packed Earthbound Farm Organic Kale (sliced into thin ribbons, or chiffonade)
1 cup Earthbound Farm Organic Raisins
1 cup pine nuts (toasted)
 
  DRESSING:
1/4 cup orange juice
  Zest of 1 large orange
2 tablespoons ground cumin
1/2 cup apple cider vinegar
2 cups olive oil
2 teaspoons salt (or to taste)
1/2 teaspoon cayenne pepper
1/2 teaspoon Freshly ground black pepper (or to taste)


Directions

Place the quinoa, kale, raisins and pine nuts in a large mixing bowl. Stir to combine.

In a small bowl, combine the orange juice and zest, cumin, vinegar, salt and cayenne pepper with a whisk. Slowly add the olive oil in a thin drizzle, whisking constantly until fully incorporated. Pour about 1-1/2 cups of the dressing on the salad mixture and stir well. Taste and season with salt and pepper or more dressing, if needed. Serve at room temperature.

Any remaining dressing will keep in the refrigerator, tightly covered, for up to 3 weeks.

Per serving: Calories 580, Fat 37 grams, Cholesterol 0 mg, Sodium 410 mg, Carbohydrates 57 grams, Fiber 14 grams, Sugars 12 grams, Protein 10 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 70%, Calcium 15%, Iron 25%.

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