Kale and Quinoa Salad With Plums and Herbs

5.0(125)

I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.

by Martha Rose Shulman

Open original recipe

Easy

Servings

(4–6)

Total time

45 min

Calories / serving

134 kcal

Ingredients (13)

serves

1/2 cup quinoaquinoa
Salt to tastesalt
3 cups stemmed, slivered kale
1 serrano or Thai chiles, minced (optional)
1 to 2 ripe but firm plums or pluots, cut in thin slicespluot
1/2 cup basil leaves, chopped, torn or cut in sliversbasil
2 to 4 tablespoons chopped chiveschive
1 tablespoon chopped cilantro (optional)cilantro
2 tablespoons seasoned rice vinegarseasoned-rice-vinegar
Grated zest of 1 limelime
2 tablespoons fresh lime juicelime-juice
1 garlic clove, minced or puréedgarlic
3 tablespoons sunflower or grapeseed oiloil

Instructions (3 steps)

01Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
02To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.

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Rich recipe — supports nutrition-aware planning.